This Recipe was created by JulieAnn Shrode, a former Dialysis Patient
We are a family that loves food. We were trying to find good tasting and nutritious food (this was a big challenge) during the dialysis part of our Kidney journey. Julie lived for creating things that tasted good that she COULD have on this limiting diet. Since she couldn't have potatoes the next best thing were the carrots! You could also add in Cauliflower if you like.
1/4 tsp. Dried Basil Leaves OR Fresh Basil if you have it
3 (three) Bay Leaves
1/4 Cup Unsalted Butter OR Margarine (Depending on individual Salt restrictions)
Water to cover 3 inches of the bottom of Crockpot
Directions: Chop the Celery and slice the Carrots into french fry sized sticks. Unwrap the Turkey Roast and place it in the Crockpot and arrange Celery & Carrots around it. Add the Butter or Margarine and Water, then sprinkle all of the spices all over contents of the Crockpot. Put the three Bay Leaves on the sides of the Turkey Roast. Put the lid on the Crockpot & let it cook on low for approximately 3 1/2 to 4 hours. Since Carrots naturally have salt, and the Turkey Roast has it for preserving, this recipe does have salt, but a minimal amount. We think it's a great Dialysis Friendly Recipe, but we still enjoy having this dish after transplant. Enjoy!