Vegetables à la Barigoule with Vanilla

Ingredients for Vegetables à la Barigoule with Vanilla

• 1 limone

• 2 small heads of broccoli, cut into 2" florets

• Sale kosher

• 4 carrots, peeled, halved lengthwise

• 2 medium white onions, each cut into 6 wedges with some root attached

• 30g bunch asparagus, trimmed

• 1 fennel bulb, trimmed, cut into 8 wedges with some core attached

• 475ml brodo di pollo a basso contenuto di sale

• 1 vanilla bean, split lengthwise

• 3 cucchiai di olio d'oliva, divisi

• 4 spicchi d'aglio, schiacciati

• 10 coriander seeds

• 5 whole black peppercorns

• 4 rametti di timo

• 1 foglia di alloro

• 1 teaspoon (or more) Sherry vinegar

• Pepe nero macinato fresco

• Fresh coriander leaves

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 240ml . 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 coriander.

Avvertenza

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