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I'm growing two new plants:
Tatsoi or Bok Choi (Brassica narinosa)
Pak Choi, Dwarf Canton White (Brassica rapa chinensis)

Seeded in September, they're similar, with dark green leaves and white stems.
In the picture: left a Pak Choi leaf, bigger and heart-shaped, right a Tatsoi leaf, round and with a longer stem.

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Pak Choi and Bok Choi are ready to be harvested, and I used them both in this recipe.



Ham Rolls with Tatsoi

Ingredients
1 cup tatsoi and/or pak choi leaves
4 ham slices
1 tbsp butter
1 tbsp lime zest
1/2 clove garlic
1 tbsp single cream
3 tbsp flour
3 tbsp milk
1 pinch of nutmeg
1 tsp sesame seeds

Directions
Melt the butter in a pan with minced garlic and lime zest.
Add the tatsoi and pak choi leaves cut into stripes, the single cream, flour and milk and mix well. Cook over low heat for a couple of minutes.
Add the nutmeg, then put on the ham slices.
Roll them and garnish with sesame seeds.

This goes to Susan from The Well-Seasoned Cook who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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