Barigoule of Spring Vegetables

Name: Barigoule of Spring Vegetables
Yield: Serves 4
Cuisine: American
Ingredients: cayenne; ½ cup fresh basil leaves, shredded finely in a “chiffonade”; sea salt; 16 cloves garlic, peeled; 12 baby carrots, trimmed (leaving ⅛ inch green stem), peeled; freshly ground black pepper; 12 small radishes, trimmed (leaving ⅛ inch green stem); 1 tablespoon coriander seeds; 4 thick asparagus, peeled, quartered lengthwise; 1 leek (white and tender green), sliced; ¼ cup freshly squeezed lemon juice; 12 pearl onions, peeled; ½ cup extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Philippe serves this vegetable ragout with deep-fried sweetbreads, but it is also a wonderful dish served at room temperature by itself as a first course.

Ingredients

1 tablespoon coriander seeds
½ cup extra virgin olive oil
cayenne

Americas
United States
Starter
Side dish
Gluten-free
Vegan
Spring

Method

Put the coriander seeds and the olive oil in a large nonreactive saucepan and bring almost to a boil. Remove from the heat and let sit for 15 minutes to infuse the oil.

Add a pinch of cayenne, the lemon juice, leek, pearl onions, garlic, and a