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5 INGREDIENTS • 4 STEPS • 15MINS

Kimchi with Fresh Vegetables

Name: Kimchi with Fresh Vegetables
Total time: PT900.0S
Yield: 2
Ingredients: 1 Cauliflower; 4 Tomatillo; 5 Brussels Sprouts; 4 ounce Kimchi; 3 Baby Parsnip

Recipe

5.0

1 rating

Learn how to incorporate fresh with fermented in this simple veggie-packed recipe.

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Kimchi with Fresh Vegetables

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Chef's Roll

Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes

http://www.chefsroll.com

Learn how to incorporate fresh with fermented in this simple veggie-packed recipe.

15MINS

Total Time

$2.70

Cost Per Serving

Ingredients

Servings

2

us / metric

1

Cauliflower

4

Tomatillos

5

Brussels Sprouts

3/4 cup

Kimchi

3

Baby Parsnips

Nutrition Per Serving

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Calories

201

Fat

2.2 g

Protein

9.2 g

Carbs

42.8 g

Add to plan

Kimchi with Fresh Vegetables

Save

Chef's Roll

Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes

http://www.chefsroll.com

Cooking InstructionsHide images

step 1

Medium dice the Cauliflower (1), Tomatillos (4), and Brussels Sprouts (5) into bite-sized pieces. Tear the Brussel sprouts apart and place into a bowl.

step 2

Toss together with Kimchi (3/4 cup).

step 3

Torch the Baby Parsnips (3). You can also place them under a broiler if you don't own a flame torch.

step 4

Mix together and serve.

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