The name of the dish is a bit weird, but it’s crazy delicious. Rich with healthy extra virgin olive oil and fragrant wine, it’s perfect for Shabbat or any day. Pronounced [bah-ree-GOOL], this classic French dish consists of vegetables slowly braised in white wine with olive oil and herbs. It makes a comforting and extremely satisfying vegan main or side dish for poultry or fish.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
Use only non-marinated artichokes and bottoms for this recipe.
Vegetables Barigoule
Servings
6 Servings
Ingredients
- ⅓ cup extra virgin olive oil + more for browning
- 1 large eggplant diced
- 1 large Spanish onion diced
- 2 leeks sliced and thoroughly rinsed
- 3 cups sliced mushrooms about 1 pound
- 3 medium carrots sliced
- 1 whole head of garlic sliced in half to expose the cloves
- 1 14-ounce can artichoke hearts or bottoms, not marinated variety
- ¼ cup chopped pitted Kalamata olives
- Large pinch of saffron threads
- 1 large lemon cut into wheels about ¼-inch thick
- Several fresh thyme sprigs or 1 teaspoon dried thyme
- Several fresh parsley stems
- 2 cups dry white wine
- Kosher salt
- Freshly ground black pepper
- Garnish: chopped flat-leaf parsley fresh lemon slices
Instructions
- Heat a Dutch oven with evoo, over medium heat. Brown eggplant, onions, leeks, mushrooms, and carrots, in batches, adding more evoo as needed and seasoning with salt and pepper, until vegetables are golden and caramelized.
- Preheat oven to 350°F.
- Add vegetables and garlic back to the pan with artichokes, olives, saffron, lemon slices, thyme, parsley stems, and wine. Cover and braise in oven at 350°F for 1 hour until vegetables are tender. Strain out garlic and discard (all the flavor is left behind).
- Serve barigoule with braising liquid and garnish with fresh parsley and additional lemon slices.
It is hearty and filling eneough for a vegan main even if the protein is low, but you can add or serve with beans to get extra protein.
This can’t be a main dish — it has no protein
No need to peel. Just cut the whole bulb of garlic in half, horizontally, to expose the cloves. The flavor of the garlic will be present but not over-powering.
Hi. I’m confused about the garlic. 1 whole head of garlic, sliced in half to expose the cloves
Do you peel the garlic before you add it to the vegetables and just add the cloves? Thanks!
I hope you try it. It is a great side or vegan main. Really yummy with good olive oil.
I would check the shuk or spice merchants in Jerusalem
This would make an awesome Passover side dish.
Try your local spice market, you might have to ask them for it though, but most places should have it.
Tamar Genger MA, RD
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Where can you get saffron threads in Israel?