- 1 three inch strip of kombu, soaked and sliced into thin strips
- 3-4 carrots, cut on thin diagonals
- 2-3 parsnips, cut on thin diagonals
- 1 rutabaga, cubed
- 1/2 cup water
- Shoyu (naturally fermented soy sauce)
- 1 tbsp. parsley, minced
Place kombu in the bottom of a pan and lay carrots, parsnips and rutabaga on top of one another. Add water and bring to a boil. Cover and cook on meidum high heat for 15-20 minutes. Add a couple drops of shoyu and continue cooking for 5 minutes or until water has evaporated. Garnish with minced parsley.