Vegetables à la Barigoule with Vanilla

Ingredients

• •1 whole lemon
• •2 heads broccoli
• •1 to taste Kosher salt
• •4 whole carrots
• •2 whole white onions
• •1 bunch asparagus
• •1 bulb fennel
• •2 cups low-salt chicken broth
• •1 bean vanilla bean
• •3 tablespoons olive oil
• •4 cloves garlic
• •10 seeds coriander seeds
• •5 whole black peppercorns
• •4 sprigs thyme
• •1 leaf bay leaf
• •1 teaspoon Sherry vinegar
• •1 to taste black pepper
• •1 to taste cilantro leaves

Cooking Instructions

1. 1.

   Using a small sharp knife, cut all peel and white pith from lemon; discard. Cut flesh crosswise into 1/4"-thick slices; set aside.

   5 min

2. 2.

   Line a large rimmed baking sheet with a kitchen towel. Cook broccoli in a large pot of boiling salted water for 1 minute. Using a slotted spoon, transfer to prepared sheet. Repeat in same pot with carrots, onions, asparagus, and fennel, returning water to a boil between batches.

   15 min

3. 3.

   Place chicken broth in a small saucepan over low heat and scrape in seeds from vanilla bean; add bean. Bring to a simmer. Remove from heat; let infuse for 10 minutes.

   15 min

4. 4.

   Heat 1 tablespoon oil in a large pot over medium heat. Add carrots, onions, fennel, and garlic; cook for 1 minute. Add coriander, next 3 ingredients, and infused broth with bean. Cover with lid slightly ajar; simmer until vegetables are crisp-tender, 12-15 minutes. Stir in broccoli and asparagus.

   20 min

5. 5.

   Using a slotted spoon, transfer vegetables to a warm serving dish. Bring broth to a boil and cook until reduced to 1 cup. Remove broth from heat; whisk in remaining 2 tablespoons oil and 1 teaspoon vinegar. Season with salt, pepper, and additional vinegar, if desired. Pour sauce over vegetables. Garnish with lemon slices and cilantro.

   10 min