Corn with Fennel

This is a great tasting side dish that calls for a delicious combination of fresh corn kernels and fennel sautéed in vegetable broth.

Ingredients:

• 2 fennel bulbs, chopped*
• 2 tablespoon coconut oil
• 6 ears of organic corn kernels** or 4 1/2 cups frozen
• 1 1/2 cup homemade Simple Vegetable Broth, or low sodium gluten-free store-bought brand
• 1 teaspoon Himalayan salt
• 2 tablespoons fennel fronds with extra to garnish, finely chopped

Directions:

1. In a large pan, cook the fennel  in coconut oil, stirring frequently for 3 minutes or until the edges are slightly brown in spots. Don’t overcook.
2. Add the vegetable broth and simmer for 15 minutes, stirring occasionally.
3. Mix in the corn kernels and cook for an additional 8 minutes or until the corn is tender and the broth has nearly evaporated.
4. Remove from heat, mix in the salt and half the fennel fronds. Transfer to serving plates and garnish with the remaining fennel fronds. Serve hot.

Yield:
Makes about 4 servings

*Fennel is a flowering plant within the celery family. If you’ve never cooked with fennel, first cut off the fronds and celery-like stalks. Save the fronds to use in recipes and to garnish, and save the stalks for making homemade Simple Vegetable Broth. Cut the bulb in half from top to bottom, then use the tip of the knife cut around the core and remove it. Slice either lengthwise or crosswise before chopping or dicing.

**A good way to remove corn kernels from a cob is to remove the husk but leave the stem, cut the tip off the cob to create a flat end, rest the flat end on a large tray and hold the stem so that the cob is vertical. Using a chef’s knife, slice down one side of the cob to remove some of the kernels, then rotate the cob and repeat until all the kernels have collected on the tray.

P R I N T