Vegetables A La Barigoule (braised Fr)

Name: Vegetables A La Barigoule (braised Fr)
Ingredients: 1 lemon; 12-16 artichoke hearts (fresh or frozen (thawed)); 1 head fresh broccoli (cut into 2” florets); 3 carrots (peeled and halved lengthwise); 2 small white onions (quartered); 1 bunch fresh asparagus; 1 fennel bulb (core removed, cut into 8 wedges); 2 cups low-sodium chicken or vegetable stock; 1 vanilla bean (split lengthwise); 1 Tbsp ea, unsalted butter and olive oil; 4 garlic cloves (sliced); 6 coriander seeds; 5 whole peppercorns; 3 Tbsp freshly minced parsley + more for garnish; 1 bay leaf; 1/2 cup white wine; salt/pepper to taste

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Course Appetizer, Entree, Soup

Cuisine French

season Spring

Servings 4

Ingredients

1 lemon
12-16 artichoke hearts fresh or frozen (thawed)
1 head fresh broccoli cut into 2” florets
3 carrots peeled and halved lengthwise
2 small white onions quartered
1 bunch fresh asparagus
1 fennel bulb core removed, cut into 8 wedges
2 cups low-sodium chicken or vegetable stock
1 vanilla bean split lengthwise
1 Tbsp ea, unsalted butter and olive oil
4 garlic cloves sliced
6 coriander seeds
5 whole peppercorns
3 Tbsp freshly minced parsley + more for garnish
1 bay leaf
1/2 cup white wine
salt/pepper to taste

Instructions

In large pot of boiling, salted water, blanch broccoli florets 2 – 3 minutes. Remove with slotted spoon and set to side in large bowl of iced water. Repeat blanching process with carrots, onions, asparagus and fennel, separately, returning water to boiling.
Pour broth into medium saucepot, set over low heat and scrape vanilla bean seeds into broth along with pod. Remove pot from heat and allow vanilla to infuse into broth about 10 minutes.
Meanwhile, empty salted water from large saucepot used to blanch vegetables and set over medium-high heat, adding butter and oil.
When butter has melted and oil begins to shimmer, add carrots, onions and fennel. Cooking until fragrant. Stir in garlic and cook another minute.
Add coriander seeds, peppercorns 3Tbsp chopped parsley, bay leaf and vanilla broth. Set cover over pot, slightly ajar and simmer for about 10 minutes. Stir in broccoli and asparagus.
Using a slotted spoon, remove vegetables from pot, transfer to a separate bowl and keep warm. Increase heat, bringing broth to a boil and reduce by almost half. Remove pot from heat and whisk in wine + 2 Tbsp olive oil. Season to taste with salt and pepper.
When ready to serve, divide warm vegetables between 4 or 6 serving bowls. Discard bay leaf and vanilla pod from vegetable mixture then ladle broth over top. Garnish each with additional chopped parsley.