Kimchi with fresh vegetables.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Flavor Atlas.
VEGETABLES
INGREDIENTS
- 1 ea. Cauliflower
- 4 ea. Tomatillo
- 4 oz. Kimchi
- 5 ea. Brussels sprouts
- 3 ea. Baby Parsnips
METHOD
- Wash and chop vegetables.
- Toss with kimchi and a touch of olive oil.
- Torch baby parsnips if you have them.
