Roasted peppers with Kathleen Bellicchi

Exciting, different approaches to cooking

Corn, Fennel, & Leeks

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Corn, Fennel & Leeks – serves 4 as a side

These three vegetables are a magical combination of blended flavors.

4 ears corn on the cob
1 bulb fennel
1-2 leeks (depending on size)
1 tablespoon butter
1 tablespoon olive oil
One cup stock or water
1 teaspoon salt – or to taste
Few grinds of black pepper

Prepare the vegetables before you begin to cook. Place each vegetable in a separate bowl. Scrape corn off cob, then scrape again to squeeze the milk out of the cob. You can use most of the fennel stalk as well as the bulb. Bite into the stalk to see where the texture becomes woody, you can use the stalk below that point. Remove the fronds (the feathery greens) and set aside for garnish. Slice the fennel stalks in thin pieces and the bulb in bite size pieces, about 1 inch square. Cut the leeks open lengthwise and wash well to remove sand and dirt. Slice on a diagonal in quarter inch pieces.

Heat a large sauté pan over a medium heat, add the butter and oil, when it begins to sizzle add the leeks, stir well, turn down heat to medium low, cook 4-5 minutes. Add fennel and cook another 4-5 minutes, then add corn, salt, one cup stock, stir well to combine, cover, turn flame to low and cook undisturbed for 10 minutes, add remaining stock if liquid evaporates. Uncover, check seasoning, you can add more salt, another spoon of butter to make a shiny glaze, grind black pepper on top just before serving.. You can prepare ahead and re-heat before serving. You can also prepare extra and freeze some for another meal.

You can prepare this recipe any time of year. Bring a summer treat to your winter dining table; Trader Joe’s has delicious frozen corn and it works well in this dish.

Categories: General

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