Barigoule of Spring Vegetables

Name: Barigoule of Spring Vegetables
Total time: PT0D0H0M
Yield: 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; 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

Serves
serves 6

PHOTOGRAPHY BY ROMULO YANES

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
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

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Chef Armand Arnal of New York café-bakery Maman and Michelin-starred La Chassagnette in Arles, France lightens up this Provençal classic, showcasing spring's snappy asparagus and sweet peas.

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
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

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Instructions

Step 1

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.

Step 2

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.