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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
For these simple but luxurious root vegetables we use a high oven temperature to reduce the braising liquid, and we finish the roots with a little butter to give them a rich, glossy glaze. The sweet, fruity orange, is nicely rounded out by the floral, piney notes of ground cardamom and a sprinkle of fresh herbs. The start-to-finish time for this side dish is long but the cooking is largely hands-off. This is delicious alongside a simple roast, but also is elegant enough for the holiday table.
tablespoons extra-virgin olive oil
scallions, whites minced, greens thinly sliced on the diagonal, reserved separately
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