Vegetables à La Barigoule With Vanilla Recipes
VEGETABLES à LA BARIGOULE WITH VANILLA
Barigoule is typically a stew of artichokes. This version blends vegetables in a bit of vanilla-scented sauce.
Provided by Alain Ducasse
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Using a small sharp knife, cut all peel and white pith from lemon; discard. Cut flesh crosswise into 1/4"-thick slices; set aside.
- 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.
- 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.
- 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.
- 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.
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2012-02-14 Heat 1 Tbsp. oil in a large pot over medium heat. Add carrots, onions, fennel, and garlic; cook for 1 minute. Add coriander, next 3 …
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- Using a small sharp knife, cut all peel and white pith from lemon; discard. Cut flesh crosswise into 1/4"-thick slices; set aside.
- 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.
- 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.
- Heat 1 Tbsp. 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.
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