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 attachedI 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 brothI used vegetable broth
- 1 vanilla bean, split lengthwise
3 tablespoons olive oil, dividedomitted and used pan spray
- 4 garlic cloves, crushed
- 10 coriander seeds
- 5 whole black peppercorns
4 sprigs thymeI used dried, cuz that's what I had
- 1 bay leaf
1 teaspoon (or more) Sherry vinegarI used orange champagne vinegar
- Freshly ground black pepper
- Fresh cilantro leaves (and I added parsley as well)
Line a large rimmed baking sheet with a kitchen towel. Cook
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
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.