CookEat Recipe
Sweetcorn and Cabbage Sauce with Lemongrass
A strong lemongrass infusion is strained to remove every stalk before blending with fresh sweetcorn kernels and raw cabbage. Basil and black pepper season the pale yellow sauce, with red wine vinegar adding a tart note.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending.
Step 2
Use fresh sweetcorn kernels cut from the cob; weigh kernels only. Remove damaged cabbage leaves and the hard core; shred the leaves finely. Wash, dry and finely chop basil; discard coarse stems. Use ground black pepper; measure before adding.
Step 3
Trim the lemongrass bases and dry tips, weigh 80 g of the trimmed stalks, bruise them and cut into 5 cm lengths. Put the measured stalks in the reserved blending water, cover and simmer for 10 minutes. Remove from the heat, leave for 10 minutes, then strain and discard all stalk pieces; keep the infusion.
Step 4
Pour the strained lemongrass infusion into a shallow heatproof bowl and let it cool for about 10 minutes until no longer hot before blending with the fresh ingredients.
Step 5
Combine the prepared sweetcorn, cabbage, basil, red wine vinegar, black pepper, and the strained lemongrass infusion in a blender with all the olive oil. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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