• 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.