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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Hearty with chunks of potatoes and tender green beans, this is a comforting, stew-like dish. Sliced garlic cloves become deliciously crisp garlic chips that are sprinkled on as a garnish, and the heady garlic-infused oil that remains is stirred into the vegetables at the very end along with a couple tablespoons of woodsy sherry vinegar, suffusing the vegetables with rich flavor. This is hearty enough to be a vegetarian main but light enough to be a side to roasted or seared meat, chicken or fish.
pound Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
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