1 pound new potatoes
1 tablespoon salt
2 large carrots, cut into large chunks
1 small head broccoli, cut into florets
2 tablespoons butter
1 tablespoon soy sauce (can add more to taste)
1 bunch scallions, thinly sliced
½ bunch dill, coarsely chopped
1 can herring (6.7 ounces) drained (see Ann’s Tips)
Herring is available canned or jarred at any market. Plain herring are best for this. This recipe can also be made with water packed sardines.
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.