Grönsaker à la Barigoule med Vanilj

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This elegant vegetable à la barigoule offers a sophisticated twist on the traditional Provencal technique. By poaching seasonal produce like tender asparagus, carrots, and sweet fennel in a light, aromatic broth, you create a vibrant dairy-free dish that celebrates natural flavours. The unusual addition of vanilla bean adds a subtle, floral complexity that beautifully balances the acidity of the sherry vinegar and the savoury notes of the garlic and thyme.

Perfect as a refined starter or a light main course, this homemade vegetable dish is as healthy as it is beautiful. The method of blanching the vegetables before simmering ensures they retain their crisp texture and bright colour. Serve this alongside some crusty sourdough to soak up every drop of the fragrant, reduced broth for a truly comforting yet light dining experience.

Ingredients for Vegetables à la Barigoule with Vanilla

1 citron
2 small heads of broccoli, cut into 2" florets
Koshersalt
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
475 ml låg-salt kycklingbuljong
1 vanilla bean, split lengthwise
3 matskedar olivolja, delad
4 garlic cloves, crushed
10 coriander seeds
5 whole black peppercorns
4 kvistar timjan
1 lagerblad
1 teaspoon (or more) Sherry vinegar
Nymalen svartpeppar
Fresh coriander leaves

How to make Vegetables à la Barigoule with Vanilla

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.

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