Clear fluids
Roasted vegetable broth
This is 1 of 20 recipes in The Colonoscopy Cookbook.
A free sample for clear-fluid / white diet prep days — deep flavour you can sip when everything else feels bleak.
- A broth made from roasted vegetables, for colonoscopy prep days. Whether a broth suits your clear-fluid phase depends on your clinic's written list and on it being translucent with no solid bits.
- Makes 2 litres, with 10 minutes prep and 2 to 3 hours cooking.
- A deeply flavoured broth you can heat and sip, or use in soups and sauces.
This is a great way to put any odd vegetables floating around the bottom of your fridge to good use. The result is a deeply flavoured broth full of veggie goodness that you can heat and sip on as a broth or use in soups and sauces.
Ingredients
- 5 cups roughly chopped vegetables (you could use a mix of a couple of chopped onions, some celery, carrots, ears of corn chopped into thirds and leeks)
- 4 big cloves of garlic, peeled and bruised with the flat of a large knife
- 4 tbsp olive oil
- 1 tsp salt
- 6 black peppercorns
- 1 handful parsley
- 2 sprigs thyme
- 1 tbsp Vegemite
Method
Roast the vegetables first, then simmer everything for two hours. Drain and store the broth in jars in the fridge.
Preheat oven to 200C and combine the vegetables in a big tray (or a couple of trays). Drizzle with the oil and sprinkle with salt and pepper. Roast for 45 minutes or until everything is coloured and beginning to caramelise and even burn a bit on the edges.
Tip into a large saucepan, add the remaining ingredients and fill with water so everything is covered. Simmer for two hours. Drain and transfer the stock to a couple of big jars or containers. Keep in the fridge until needed.
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Buy the PDF — A$8.99Also: Clear fluid recipes · Lemon ricotta hotcakes with rockmelon balls
Questions about roasted vegetable broth
Can I use odd vegetables from my fridge?
Yes. It's a way to put any odd vegetables floating around the bottom of your fridge to good use. Roast them until they're coloured and beginning to caramelise, then simmer them in water with the remaining ingredients.
How long do you roast the vegetables?
Roast them for 45 minutes in an oven preheated to 200C, or until everything is coloured and beginning to caramelise and even burn a bit on the edges. Then tip them into a large saucepan, add the remaining ingredients and enough water to cover everything, and simmer for two hours.
How long does the broth simmer on the stove?
Two hours. Then drain it, transfer the stock to a couple of big jars or containers, and keep it in the fridge until you need it.
What oven temperature do you roast the vegetables at?
200C. Preheat the oven, then roast for 45 minutes or until everything is coloured and beginning to caramelise.