• Ingredients: 26
  • Serves: 6
  • Prep: 40 min
  • Bake: 1 hr

Bok choy gratin with fine dry bread crumbs, 1/2 lb bok choy , tough stem ends trimmed, shallot, finely chopped, unsalted butter, all-purpose flour, whole milk, freshly grated nutmeg, salt, black pepper, oz gruyère, coarsely grated, 1/2 oz finely grated parmesan. To make this bok choy gratin for 6 persons you will need 40 min for preaparation and 1 hr for baking.

Ingredients

  • 1/4 cup plus 2 tbsps. fine dry bread crumbs
  • 2 1/2 lb bok choy , tough stem ends trimmed
  • 1 shallot, finely chopped
  • 5 tbsps. unsalted butter
  • 2 tbsps. all-purpose flour
  • 1 1/4 cups whole milk
  • 1/8 tsp. freshly grated nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 oz Gruyère, coarsely grated
  • 1/2 oz finely grated parmesan

Use one of the following:

For topping

  • 2 cups cornflakes, coarsely crushed
  • 2 tbsps. sugar
  • 1/2 tsp. cinnamon
  • 2 tbsps. unsalted butter, cut into bits

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

Directions

  1. Step 1 Preheat oven to 425°F. Lightly butter a 2-quart gratin dish and dust with 2 tablespoons bread crumbs.

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  2. Step 2 Cut bok choy stems and center ribs into 1/2-inch pieces and coarsely chop leaves. Cook stems and ribs in a large pot of boiling salted water until just tender, about 5 minutes, then add leaves and cook 30 seconds.

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  3. Step 3 Drain in a colander and rinse under cold water until cool enough to handle. Squeeze out excess water by handfuls.
  4. Step 4 Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 2 minutes.

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  5. Step 5 Add bok choy and cook, stirring, until greens are coated with butter and shallot, 1 to 2 minutes. Spread bok choy in baking dish.

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  6. Step 6 Melt 2 tablespoons butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 2 minutes.

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  7. Step 7 Add milk in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, stirring, 5 minutes.

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  8. Step 8 Add nutmeg, salt, and pepper, then stir in Gruyère and 2 tablespoons parmesan and pour evenly over bok choy.

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  9. Step 9 Toss remaining 1/4 cup bread crumbs with remaining 2 tablespoons parmesan in a small bowl and blend in remaining 2 tablespoons butter with your fingertips until mixture resembles coarse meal.

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  10. Step 10 Season with salt and pepper. Sprinkle mixture evenly over gratin and bake in upper third of oven until bubbly and golden brown, about 20 minutes.

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Nutrition information

Calories 232 Carbohydrates 15 g (5%)
Fat 16 g (24%) Protein 10 g (19%)
Saturated Fat 9 g (47%) Sodium 460 mg (19%)
Polyunsaturated Fat 1 g Fiber 3 g (10%)
Monounsaturated Fat 4 g Cholesterol 43 mg (14%)