- Prep Time: 20 minutes
- Cook Time: 1h 30 min
- Serving: 6
Nutrition facts (per portion)
- Calories: 452kcal
- Carbohydrate Content: 55g
- Fat Content: 15g
- Protein Content: 7g
- Salt : 0.5g
- Sugar Content: 5.5g
- Potassium: 14 mmol / 561mg
- Phosphate: 242 mg / 8mmol
- onions - 2 large, sliced (2 x 250g /10oz)
- olive oil - 1 tablespoon (11g) for frying
- carrots - 225g (9 oz) , thinly sliced
- basil - 1 dessertspoon (1.1g) chopped
- celery - 3 sticks
- cauliflower - 1 small
- potato - 225g (9 oz) cut into pieces
- egg - 1 (18g) yolk
- double cream - 1 tablespoon
- pepper - ¼ teaspoon
- olive oil - 1 tablespoon (15mls) for frying
- For The Sauce
- butter - 40g (1 ½ oz)
- flour - 40g (1 ½ oz)
- milk - 450ml (from allowance)
- cream cheese - 200 g
- Prepare low potassium potatoes and mash with a little butter or margarine, pepper, egg yolk and cream.
- When cool, put into a large piping bag with a fitted nozzle.
- Boil the carrots, celery and cauliflower until soft and drain well.
- Fry onion in a little olive oil and place in a large serving dish.
- Cover with the cooked carrots, celery and cauliflower and sprinkle with the basil.
- To make the sauce, melt the margarine in a saucepan and remove from the heat. Add the flour and stir in until well blended.
- Gradually add the milk, return to a medium heat and bring to bubbling point stirring constantly until thickens.
- Add the cream cheese and blend thoroughly, remove from the heat. Pour the sauce over the vegetables.
- Pipe a latticework of potatoes over the vegetables, brush with the beaten egg. Bake at 190 ºC, Gas mark 5, 375 ºF until brown on top.
Reproduced with permission from the Renal Interest Group of the INDI
Some advice from the Kidney (Renal) Dietitians:
‘If you need to reduce your phosphate intake, an artificial milk substitute can be used to replace the milk in this recipe. Ask you Kidney (Renal) Dietitian for some more'