Vegetables à la Barigoule with Vanilla
Vegetables à la Barigoule with Vanilla is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Using a small sharp knife, cut all peel and white pith from lemon; discard.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.