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RECIPE
5 INGREDIENTS4 STEPS15min

Kimchi with Fresh Vegetables

Learn how to incorporate fresh with fermented in this recipe in this simple veggie-packed recipe.
Kimchi with Fresh Vegetables Recipe | SideChef
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Learn how to incorporate fresh with fermented in this recipe in this simple veggie-packed recipe.
ChefsRoll
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
www.chefsroll.com
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ChefsRoll
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
www.chefsroll.com
15min
Total Time
$2.71
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
4 oz
Kimchi
3
Baby Parsnips
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Nutrition Per Serving

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CALORIES
232
FAT
2.6 g
PROTEIN
11.6 g
CARBS
49.1 g

Cooking Instructions

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Step 1
Medium dice the Cauliflower (1) , Tomatillos (4) , and Brussels Sprouts (5) into bite-sized pieces. Tear the Brussel sprouts apart.
Step 2
Place into a bowl and toss together with Kimchi (4 oz) .
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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Nutrition Per Serving
Calories
232
% Daily Value*
Fat
2.6 g
3%
Saturated Fat
0.8 g
4%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
49.1 g
18%
Fiber
17.2 g
61%
Sugars
17.4 g
--
Protein
11.6 g
23%
Sodium
426.7 mg
19%
Vitamin D
--
--
Calcium
167.6 mg
13%
Iron
4.6 mg
26%
Potassium
2053.8 mg
44%
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