Iron Chef Sakai's Sweet Corn, Coriander and Bok Choy Potage
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
directions
- 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.
- Drain bok choy stalks and set aside.
- 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.
- 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.
- Puree bok choy leaves and cilantro in a blender along with 3 tbsp plus 1 tsp water; set aside.
- 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.
- Add the tapioca and bok choy puree; bring to a boil and season to taste with salt and pepper.
- Serve garnished with bok choy stalk, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com