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Roasted Bok Choy With Garlic Puree

Roasted Bok Choy With Garlic Puree


  • Skim milk
  • Sugar
  • Salt
  • Pepper
  • Thyme
  • Head of garlic
  • Bok choy
  • Oil
  • Bread crumb


  1. Place 1 cup skim milk, 2 teaspoons sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 thyme sprig, and the cloves from 1 head garlic in a saute pan over medium heat; simmer until garlic is completely soft. Transfer to a blender and puree until smooth. Cut 4 heads bok choy in half lengthwise, and in a separate pan over high heat, sear them on the cut side in a little canola or vegetable oil for 30 to 45 seconds. Toss bok choy with the garlic-milk puree, then roast in a 400 degrees oven for 5 to 7 minutes. Top with bread crumbs for the final 2 minutes of cooking.


  • Courtesy of John Fleer, executive chef and owner of Rhubarb in Asheville, North Carolina


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