Vegetables à la Barigoule with Vanilla

Using a small sharp knife, cut all peel andwhite pith from lemon; discard.

Cut fleshcrosswise into 1/4"-thick slices; set aside.

Line a large rimmed baking sheet witha kitchen towel. Cook broccoli in a large potof boiling salted water for 1 minute. Usinga slotted spoon, transfer to prepared sheet.Repeat in same pot with carrots, onions,asparagus, and fennel, returning water to aboil between batches.

Place chicken broth in a small saucepanover low heat and scrape in seeds fromvanilla bean; add bean. Bring to a simmer.

Remove from heat; let infuse for 10 minutes.

Heat 1 tablespoon oil in a large pot overmedium heat.

Add carrots, onions, fennel,and garlic; cook for 1 minute.

Add coriander,next 3 ingredients, and infused broth withbean. Cover with lid slightly ajar; simmeruntil vegetables are crisp-tender, 12-15minutes. Stir in broccoli and asparagus.

Using a slotted spoon, transfervegetables to a warm serving dish. Bringbroth to a boil and cook until reducedto 1 cup.

Remove broth from heat; whiskin remaining 2 tablespoons oil and 1 teaspoon vinegar.Season with salt, pepper, and additionalvinegar, if desired.

Pour sauce overvegetables.

Garnish with lemon slices andcilantro.

Per serving: 139 calories, 8 g fat, 16 g carbohydrates

Bon Appétit