Vegetables à la Barigoule with Vanilla
A refined French-inspired dish featuring an array of spring vegetables braised in vanilla-infused chicken broth. The combination of broccoli, carrots, fennel, and asparagus is elevated with aromatic herbs and finished with a bright citrus note.
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.
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.
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.
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.
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.
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