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Vegetables Take the Lead

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

  1. Wash and chop vegetables.
  2. Toss with kimchi and a touch of olive oil.
  3. Torch baby parsnips if you have them.