At Cook for Your Life we hate wasting good food, and one of the most discarded tasty items we know of has to be broccoli stems. This inventive solution from our colleagues at Drexel Food Lab turns these sweetly crunchy throwaways into a golden, delicious gluten-free flat bread, that can be eaten either on it’s own or topped pizza style with other yummy good things. Broccoli is super good for us. It’s a cancer fighting cruciferous veggie, but if we cut off the cute little florets and chuck the stems away, we are not only throwing good money away, but good nutrition too. Check out Ann’s Tips to find out how to prep these tasty stems for other dishes too.
- Preheat the oven to 350˚. Line a baking sheet with parchment paper.
- In a medium bowl, combine all ingredients thoroughly with a spoon.
- Pour mixture onto prepared baking sheet and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.
- Cool completely. Remove from baking sheet and peel away parchment paper. Slice into 3 pieces, 4-inches wide or top with favorite toppings and return to oven.
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
Ann's Tips and Tricks
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.