Introduction
Vegetables à la Barigoule with Vanilla is a unique twist on the traditional French dish, incorporating vanilla for an unexpected and delightful flavor. This recipe promises to introduce a new level of sophistication to vegetable cuisine by blending classic cooking methods with a hint of sweetness from vanilla.
Tips for this recipe
To achieve the perfect balance in flavors, ensure that all ingredients are fresh and properly seasoned. Pay close attention to the timing when roasting vegetables as they require precise heat control. Vanilla’s sweetness works best when paired with naturally earthy vegetables, so choose your produce carefully.
Why you will love this recipe
This dish is a feast for the senses—the harmonious blend of savory and subtly sweet flavors elevates the humble vegetable to new heights. Its preparation showcases the simplicity of fresh ingredients, while the infusion of vanilla adds an elegant touch that will leave you craving more.
Ingredients
1 lemon
2 small heads of broccoli, cut into 2″ florets
Kosher salt
4 carrots, peeled, halved lengthwise
2 medium white onions, each cut into 6 wedges with some root attached
1 12-ounce bunch asparagus, trimmed
1 fennel bulb, trimmed, cut into 8 wedges with some core attached
2 cups low-salt chicken broth
1 vanilla bean, split lengthwise
3 tablespoons olive oil, divided
4 garlic cloves, crushed
10 coriander seeds
5 whole black peppercorns
4 sprigs thyme
1 bay leaf
1 teaspoon (or more) Sherry vinegar
Freshly ground black pepper
Fresh cilantro leaves
Advised equipment
– Chef’s Knife (Oxo Good Grips 6-Inch Stainless Steel Cook’s Choice Professional Grade Knife)
– Cutting Board
– Food Processor (Cuisinart 14 Cup Stainless Steel Multi-Function Food Prep)
– Immersion Blender (KitchenAid KBP250L Immersion Blender)
– Medium Heavy-Duty Saucepan (Anolon 4-Quart Heavy Duty Stainless Steel Saucier Pan)
– Wooden Spoon Set
– Silicone Spatula (KitchenAid KSA-G0312 Stainless Steel 4 Inch Flexible Spatula)
– Measuring Cups and Spoons Set
– Glass Mixing Bowl (Pyrex 52-Cup Rounded Square Clear LDX Ovenware)
– Nonstick Baking Mat or Silicone Mats
History of the recipe
The dish “Vegetables à la Barigoule” has its roots in French culinary tradition, known as a method that involves roasting vegetables with herbs and spices. While the original version does not include vanilla, this innovative variation introduces a modern twist by adding a hint of sweetness from the beans of a vanilla pod, enriching both the flavor profile and texture of the dish.
Fun facts about this recipe
The infusion of vanilla in Vegetables à la Barigoule with Vanilla is not only unique but also signifies a growing trend in gourmet cooking—combining flavors that don’t typically go together. This dish exemplifies how chefs are pushing the boundaries, creating new culinary experiences from traditional recipes.