Photo: Ernest Porzi
Vegetables à la Barigoule with Vanilla
18 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
531
Calories
42g
Protein
19g
Fat
48g
Carbs
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes