VEGETABLES à LA BARIGOULE WITH VANILLA

Vegetables à la Barigoule with Vanilla image

Provided by Alain Ducasse

Yield Makes 6 servings

Number Of Ingredients 18

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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

Steps:

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 1 cup. 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 cilantro.