Barigoule of Spring Vegetables

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

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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