10 ounces broccoli stems, peeled and grated (about 1¼ cup)
½ cup chopped onion
1 cup almond flour
2 tablespoons turmeric
¼ teaspoon salt
¼ teaspoon pepper
Broccoli stems are tender at heart. Peel off the hard outer skin and then chop, grate, slice or dice them just as you would carrots. Add them to soups, stir-frys, veggie stews whatever’s your fancy. If you want to cook them with the florets, whichever cooking method you choose, cook the stems on their own first for 3-5 minutes or until just tender, before adding the quicker cooking florets.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.