A Family Recipe Book for Kidney Patients - National Kidney ...

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<strong>Kidney</strong> Cooking | Georgia Council on Renal NutritionQuick Guide to Food LabelingQuick Guide to Food Labeling: For those with kidney disease— 138 —
<strong>Kidney</strong> Cooking | Georgia Council on Renal NutritionDouble-C ooking MethodFor Root VegetablesDouble Cooking Method to Reduce Potassiumin Tuberous Root Vegetables(White Potatoes, Sweet Potatoes, Yams)This method does not change these vegetables into a low potassium food butwill remove a significant amount of the potassium.1. Wash the vegetable, peel and wash again.2. Slice into very thin slices.3. Place the vegetable slices in room temperature water. Use two times theamount of water to the amount of slices.4. Bring the water to a boil; remove from the heat and drain off all water.5. Add fresh, room temperature water use two times the amount of water tothe amount of vegetable slices.6. Bring the water to a boil again and cook until the vegetable slices are softand tender.Source: Burrowes JD, Ramer NJ: Changes in potassium content of different varieties aftercooking. J. Ren Nutr. 2008; 18: 530-534.— 139 —
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