Barigoule of Spring Vegetables

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.

Barigoule of Spring Vegetables Barigoule of Spring Vegetables
Crisp spring vegetables pair with a flavorful, vanilla-scented broth in this Provençal classic.
Yield: serves 6

Ingredients

  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. snow peas, trimmed
  • 13 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
  • 12 tsp. coriander seeds
  • 14 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

Instructions

  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.
  2. Wipe pan clean and toast coriander seeds over medium-high until fragrant, 1–2 minutes. Add 14 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.