Barigoule of Spring Vegetables

Preparation info

  • Serves


    • Difficulty


Appears in

America's Best Chefs Cook with Jeremiah Tower

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.


  • 1 tablespoon coriander seeds
  • ½ cup extra virgin olive oil
  • cayenne
  • ¼ cup freshly squeezed lemon juice
  • 1 leek (white and tender green), sliced
  • 12 pearl onions, peeled
  • 16 cloves garlic, peeled
  • sea salt
  • 12 baby carrots, trimmed (leaving inch green stem), peeled
  • 12 small radishes, trimmed (leaving inch green stem)
  • 4 thick asparagus, peeled, quartered lengthwise
  • ½ cup fresh basil leaves, shredded finely in a “chiffonade
  • freshly ground black pepper


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 pinch of salt to the olive oil. Simmer for 5 minutes. Add the carrots and continue cooking until the onions are barely tender, 5 to 7 minutes. Add the radishes and asparagus and cook for another 3 to 5 minutes, until tender but still firm to the bite.

As soon as the vegetables are cooked, transfer them to a cold metal bowl, cover, and refrigerate until cool. Add the basil and season with salt and pepper. Let marinate 15 minutes and serve at room temperature.