Low Residue Diet recipes can be flavorful – these Braised Asparagus Tips infuse flavor into vegetables while sticking to this strict diet. This method works well with almost any vegetable.
Today, I’m sharing another Low Residue Diet Recipe. I hope this recipe will inspire those on this special diet to try something new and different, and put the fun back into eating.
I wrote a post on the Low-Residue/Low-Fiber Diet a while back where I posted a recipe for Beet Carrot Soup and a Chicken Asparagus Pasta Soup. People on the low residue diet have used that post to share what they are eating while they’re on this restrictive diet in the comments section.
I wrote my first post on the low residue diet based on my experience cooking for a woman in our community who was recovering from a difficult surgery. She was put on an extremely restrictive Low-Residue Diet for a month after her surgery. Initially, she was only permitted to eat well-cooked carrots, asparagus tips, white potatoes, iceberg lettuce, white rice, white bread and tender meats.
She was also allowed to have canned fruits or applesauce. No skin or seeds were allowed in any of the vegetables or fruits. Margarine, low-fat salad dressings, and dairy products (in limited amounts) were also permitted. Although her dietary requirements were not the healthiest, it was the only food her body could handle. Fortunately, like most people on the low residue diet, this was just a temporary diet. She was able to return to a normal diet within a month or so.
Today, I’m sharing a different preparation for vegetables that might help people on a Low Residue Diet mix things up a bit and make mealtime a little more interesting. After all, when you’re on your way to recovery, mealtime is something we all want to look forward to.
Braising Cooking Method For Low Residue Diet Recipes
Vegetables braised in flavorful broths soak up some of the aromatic flavors, as they cooked over low heat. Think of potatoes and carrots cooked in a beef or chicken stew. In the case of a Low-Residue Diet, the vegetables need to be cooked until very tender.
Braising simply means cooking in a liquid over low heat. Tough cuts of meat and fibrous vegetables like carrots and other root vegetables are especially suited for this cooking method. Food comes out very soft and tender, and easier to digest, which makes braising a great way to cook for the Low Residue Diet.
Herbs Enhance Braising Liquid
Herbs (thyme, rosemary are nice choices) can be added to the braising liquid (broth or water), adding another layer of flavor infusion. The herbs are placed in a piece of cheesecloth and tied with string to infuse the broth with flavor without all the bits and pieces that must be removed later on.
Strain Broth for Low Residue Diet Recipes
Make sure to retrieve any bits and pieces of herbs that are floating around and strain the remaining braising broth to accommodate the Low-Residue Diet restrictions. Asparagus tips and potatoes cooked using this braising method were surprisingly flavorful. The potatoes were especially good, absorbing the thyme scented braising broth.
- ½ cup chicken or vegetable broth (* if not using homemade broth, check ingredient label carefully)
- 1 tablespoon olive oil
- a slice of lemon peel (I used a peeler and just took one piece off a lemon)
- 1 cup asparagus tips
- Bring chicken broth and olive oil to a boil. Add lemon peel and asparagus tips. Cover and cook on medium heat for 3-4 minutes until tender.
- Remove lemon peel before serving.
Join the forum in this post on the Low Residue/Low Fiber Diet where people are sharing their experiences and food ideas. For more Low Residue Diet Recipes, I’ve created a Pinterest Board collecting recipes that can adaptable for the Low Residue Diet.