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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate bok choy stalk into 4 pieces lengthwise; place in a large pot with enough salted water to cover; cook over medium heat until tender. | 2. Drain bok choy stalks and set aside. | 3. Place tapioca in a saucepan with water, bring to a boil and cook for 5 minutes; strain and set aside to cool; add water again and repeat process 2 times. | 4. Chop bok choy leaves and cilantro coarsely, and place in a saucepan of boiling water and cook 1 minute; plunge vegetables in cold water and drain. | 5. Puree bok choy leaves and cilantro in a blender along with 3 tbsp plus 1 tsp water; set aside. | 6. In a skillet, melt butter and cook leek until tender; add the corn and bring to a boil; stir in the fresh cream; puree mixture in a blender until smooth, return to skillet. | 7. Add the tapioca and bok choy puree; bring to a boil and season to taste with salt and pepper. | 8. Serve garnished with bok choy stalk, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bok choy	15	leaves		-	-	-	-
bok choy	1	stalk		-	-	-	-
cilantro	1	bunch	chopped	-	-	-	-
water	3	tablespoons		0.0	0.0	0.0	0.0
water	1	teaspoon		0.0	0.0	0.0	0.0
leek	2	ounces	sliced	34.5864	8.0229	0.8505	0.1701
cream corn	1	can	sweet	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
cream	2	ounces		187.1067	3.7705	2.0582	19.6632
salt				-	-	-	-
pepper				-	-	-	-
tapioca	2	tablespoons		68.02	16.8511	0.0361	0.0038

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.