Kimchi with Fresh Vegetables

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

Ingredients

Cauliflower

Tomatillos

Brussels Sprouts

3/4cup

Kimchi

Baby Parsnips

Nutrition Per Serving

Calories

201

Fat

2.2 g

Protein

9.2 g

Carbs

42.8 g

Cooking Instructions

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.