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RECIPE
5 INGREDIENTS 4 STEPS 15min

Kimchi with Fresh Vegetables

Learn how to incorporate fresh with fermented 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 simple veggie-packed recipe.
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
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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
$2.70
Cost Per Serving

Ingredients

Servings
2
US / METRIC
4 oz
Kimchi
3
Baby Parsnips
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
201
FAT
2.2 g
PROTEIN
9.2 g
CARBS
42.8 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 and place into a bowl.
Step 2
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
201
% Daily Value*
Fat
2.2 g
3%
Saturated Fat
0.6 g
3%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
42.8 g
16%
Fiber
14.7 g
52%
Sugars
15.0 g
--
Protein
9.2 g
18%
Sodium
388.9 mg
17%
Vitamin D
--
--
Calcium
139.8 mg
11%
Iron
4.1 mg
23%
Potassium
1677.0 mg
36%
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