This recipe is a great make ahead recipe and freezes well into individual portions for times when you need a quick dinner. Makes excellent leftovers
Source: Reprinted with permission from the American Association of Kidney Patients
Renal Diet Nutrient Analysis
- Servings per recipe: 10
- Serving size: 3 ounces of beef
- Calories: 310
- Protein: 27g
- Carbohydrates: 5g
- Fibre: 1g
- Total Fat: 20g
- Sodium: 62mg
- Phosphorus: 229mg
- Potassium: 318mg
Renal and Diabetic Exchanges
2 tablespoons vegetable oil
1/2 cup onion, chopped
3 garlic cloves, minced
1 cup rutabagas (turnip)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups water
3 tablespoons cornstarch
3 tablespoons water, very cold
1/2 cup carrots, sliced
Brown meat on all sides in the oil.
Add onions, cover and cook on low heat for 15 minutes.
Add garlic, rutabagas, herb seasoning and 2 cups of water.
Cover tightly and simmer 3 1/2 to 4 hours, until the meat is tender.
Thirty minutes before the pot roast is ready, mix the cornstarch and cold water in a small bowl.
Add 1/2 cup of hot liquid from the pot to the cornstarch mixture to form a slurry.
Then add the mixture back into the pot and stir.
Add the carrots and cook for an additional 30 minutes.