Vegetables à la Barigoule with Vanilla

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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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 limão
2 small heads of broccoli, cut into 2" florets
Sal 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 de caldo de galinha com baixo teor de sal
1 vanilla bean, split lengthwise
3 colheres de sopa de azeite, divididas
4 dentes de alho, amassados
10 coriander seeds
5 grãos de pimenta-do-reino inteiros
4 ramos de tomilho
1 folha de louro
1 teaspoon (or more) Sherry vinegar
Pimenta preta moída na hora
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.