• Ingredients: 28
  • Serves: 8

White corn with tomatoes, bell peppers and ginger with olive oil, chopped onion, chopped celery, chopped green bell peppers, 28-ounce can diced tomatoes in juice, drained, juice reserved, 1-pound bags frozen small white corn kernels, minced peeled fresh ginger, grated lemon peel, freshly ground black pepper.


  • 1/4 cup olive oil
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 cups chopped green bell peppers
  • 1 28-ounce can diced tomatoes in juice, drained, juice reserved
  • 2 1-pound bags frozen small white corn kernels
  • 1 tsp. minced peeled fresh ginger
  • 1/2 tsp. grated lemon peel
  • 1/2 tsp. freshly ground black pepper

Celery Root Puree:

  • 4 cups whole milk and 4 cups water
  • 2 tbsps. coarse sea salt
  • 2 pounds celery root, peeled and cut into 8 pcs.
  • 1 lb. Yukon Gold potatoes, peeled and cut in half
  • 6 tbsps. unsalted butter, softened
  • Salt and freshly ground white pepper

Braised Celery:

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Heat olive oil in heavy large pot over medium-high heat. Add chopped onion, chopped celery and chopped green bell peppers and sauté until vegetables begin to soften, about 7 minutes.

    For this step you will need

  2. Step 2 Add tomatoes and 1/2 cup reserved juice and bring to simmer. Add corn. Reduce heat to medium, cover and simmer 15 minutes.

    For this step you will need

  3. Step 3 Mix in ginger, lemon peel and black pepper. Cover and simmer until vegetables are soft and corn is tender but not mushy, adding more reserved tomato juice if mixture is dry, about 10 minutes longer.

    For this step you will need

Nutrition information

Calories 332 Carbohydrates 52 g (17%)
Fat 12 g (18%) Protein 8 g (15%)
Saturated Fat 2 g (8%) Sodium 54 mg (2%)
Polyunsaturated Fat 2 g Fiber 7 g (30%)
Monounsaturated Fat 7 g Cholesterol 0