Barigoule of Spring Vegetables
Level: Easy/Moderate Servings: Serves 6
Ingredients
Kosher salt and freshly ground black pepper, to taste
4 oz. snow peas, trimmed
1/3 cup fresh peas
6 baby carrots with green tops, tops trimmed to 1", carrots peeled and halved lengthwise
1 bunch pencil asparagus secured with a rubber band, trimmed
1/2 tsp. coriander seeds
1/4 cup plus 1 Tbsp. olive oil
10 cloves garlic, peeled and smashed
4 bulbs baby fennel, trimmed and halved, or 2 medium fennel, quartered
4 bulbs spring onions, greens thinly sliced, white onions peeled leaving stem end trimmed and attached, and halved
4 cups vegetable stock - made from my homemade vegetarian demi glace
10 sprigs thyme
5 whole black peppercorns
1 bay leaf
1 vanilla bean, split lengthwise
3 tbsp. sherry vinegar
Cilantro sprigs, for garnish
Maldon flake sea salt, for garnish
Directions
Bring a 6-qt. saucepan of salted water to a boil. Working in batches, cook snow peas, peas, carrots, and asparagus until crisp-tender, about 1 minute each for peas, and 2–3 minutes for carrots and asparagus. Transfer vegetables to an ice bath until chilled; drain, discard rubber band from asparagus, and set aside.
Wipe pan clean and toast coriander seeds over medium-high until fragrant, 1–2 minutes. Add 1/4 cup oil; cook garlic until golden, 3–4 minutes, and, using a slotted spoon, transfer to a bowl. Cook fennel and white onions until golden, 6–8 minutes; transfer to bowl with garlic. Add sliced onion greens, the stock, thyme, peppercorns, bay leaf, and vanilla bean; simmer until reduced by half, about 30 minutes. Strain stock and return to pan; whisk in remaining oil, the vinegar, salt, and pepper, and heat over medium. Stir in all reserved vegetables; cook, covered, until vegetables are heated through, 2–3 minutes. Divide vegetables between bowls and ladle broth over the top; garnish with cilantro sprigs and sea salt.
