Sauteed Low Potassium Vegetables
3 minced garlic cloves
2 leeks, white and green leaves, washed and sliced thinly
1 tablespoon olive oil
1 cup sodium-free stock or broth
1 (10-ounce) package frozen corn
1 (6-ounce) bag frozen edamame soybeans, pods removed
1 bag shredded carrots
½ lb. yellow squash, halved lengthwise and cut into small pieces
2 cups small halved cherry tomatoes
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried oregano
Freshly ground black pepper
Fresh parsley to garnish
- In large skillet, heat oil. Sauté garlic and leeks.
- Add stock, corn, edamame, carrots and squash. Stir occasionally while they cook.
- When squash is tender, add tomatoes and dried herbs; stir well. Reduce heat and simmer, covered, 2 minutes or until tomatoes are soft.
- Season with pepper. Garnish with parsley. Make 6 servings.