Tuesday, February 21, 2012

Vegetables a la Barigoule with Vanilla

Sometimes it all comes together, you get a new issue of Bon Apetit magazine, and inside the pages is a recipe you just MUST make, and you look in the fridge and you have all the ingredients, and if not all, then enough of them to make a pretty close copy of the recipe. That is what happened with this recipe. I read it. I had to make it. Why, I don't know perhaps it was the idea of a vanilla scented broth, or the tagline of the article Why French Chefs Don't Get Fat, either way I was sold. I did indeed make minor changes to the recipe. Here is a link to the original recipe HERE

And here is how I made it without any oil, and with a few other substitutions simply to use up what I had in the fridge.


  • 1 lemon
  • 2 small heads of broccoli, cut into 2-inch florets - I used about 1 pound of brussel sprouts trimmed and halved
  • Kosher salt
  • 4 carrots, peeled, halved lengthwise
  • 2 medium white onions, each cut into 6 wedges with some root attached I used a large shallot
  • 1 12-ounce bunch asparagus, trimmed
  • 1 fennel bulb, trimmed, cut into 8 wedges with some core attached
  • 2 cups low-salt chicken broth I used vegetable broth
  • 1 vanilla bean, split lengthwise
  • 3 tablespoons olive oil, divided omitted and used pan spray
  • 4 garlic cloves, crushed
  • 10 coriander seeds
  • 5 whole black peppercorns
  • 4 sprigs thyme I used dried, cuz that's what I had
  • 1 bay leaf
  • 1 teaspoon (or more) Sherry vinegar I used orange champagne vinegar
  • Freshly ground black pepper
  • Fresh cilantro leaves (and I added parsley as well) 
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 brussel sprouts 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 shallot, asparagus, and fennel, returning water to a boil between batches.

Place chicken vegetable 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 brussel sprouts 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 Tbsp. oil and 1 tsp. vinegar. Season with salt, pepper, and additional vinegar, if desired. Pour sauce over vegetables. Garnish with lemon slices and cilantro.

Chris said this dish was "impressive" and you know what, it really was a snap to put together once all the vegetables were cooked in the water. Try it, see if you like it. If you care about Weight Watchers Points Plus, my version comes to 3 points.


  1. Can we discuss that you had vanilla beans and fennel? Pretty sure I *might* have veggie broth - other than that...

  2. Joy, I know - I have to say I'm in LOVE with fennel and have been finding reasons to have it on hand...I was given the vanilla beans as a gift and they were sitting there all lonely and such...