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Growing Chefs! Ontario Spring Vegetable Barigoule

Spring Vegetable Barigoule

“Barigoule is a classic Provençal preparation where spring vegetables are gently braised in white wine, broth, herbs, and olive oil until tender and fragrant. This version celebrates the freshness of the seasonal produce, creating a light yet comforting spring garden dish.”
Difficulty
Intermediate
Yield
Serves 4 - 6
Ingredients
2 tablespoons olive oil2 leeks, sliced and well washed2 carrots, peeled and cut into thin sticks1 fennel bulb, thinly sliced1 cup baby potatoes, halved4 small artichokes, trimmed to hearts1 cup asparagus, trimmed and cut into pieces1 cup fresh peas (or thawed frozen peas)3 cloves garlic, lightly crushed1 cup dry white wine1 cup vegetable broth1 lemon, zested2 - 3 sprigs fresh thyme1 bay leaf Salt and pepper
Equipment
Mixing bowls of various sizesChef's knifeCutting boardMeasuring cupsMeasuring spoonsSpatulaSmall potDish towelTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut off the top dark green part of the leek and discard. Cut the white portion in half lengthwise, then wash very well between the layers. Slice into thin strips. 

Peel the carrots then cut into thin sticks. 

Trim the top portion of the fennel and discard. Quarter the bulb of fennel, then remove the core. Slice into thin slices. 

Wash the baby potatoes then cut in half lengthwise. 

To trim an artichoke, cut off the top 1 to 1.5 inches, remove the thorny leaf tips, remove tough outer leaves, and peel the stem. To prevent browning, rub all cut surfaces immediately with lemon or place in acidulated water 

Trim the bottom woody stem of the asparagus and then cut into pieces a couple inches long. 

Get Cooking!

Heat olive oil in a wide pan over medium heat. Add leeks, carrots, and fennel. Cook gently for 5 – 7 minutes until softened but not browned.

Stir in garlic, thyme, bay leaf, and lemon zest.

Add potatoes and artichokes, then pour in white wine and broth. Bring to a gentle simmer. Cover and simmer for 10 – 15 minutes, until vegetables are just tender.

Add asparagus and peas. Cook uncovered for another 3 – 5 minutes until bright and tender. Remove thyme and bay leaf. Season with salt and pepper. Serve warm with a spoonful of broth.