Vegetable Stir-Fry with Vanilla and Rosemary

For the vegetable stir-fry: Rinse the cauliflower and broccoli, and divide into florets. Rinse the asparagus, trim the woody ends and cut into 5 cm (approximately 2 inch) diagonal long pieces. Peel the carrots and parsnips, and quarter lengthwise. Cut into 5 cm (approximately 2 inch) long pieces. Cook the vegetables in a pot of boiling salted water for 5 minutes. Drain and rinse with cold water to cool.

Rinse the bell peppers, cut in half, remove seeds and white ribs and cut into strips. Rinse the celery, remove threads, cut in half lengthwise, and cut into 5 cm (approximately 2 inch) long pieces. Rinse the rosemary, shake dry, pluck leaves and thinly slice. Peel and finely chop the ginger. Heat the oil in a skillet. Add the bell peppers, celery, rosemary, garlic, ginger and vanilla bean, and cook for 2 minutes. Stir in the broth, lemon zest and precooked vegetables, and cook until warmed through. Season with salt and red pepper flakes to taste.