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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
For this simple skillet side, we thinly slice Brussels sprouts, apples and shallot so they cook quickly and absorb flavors. A food processor fitted with a slicing disk is the fastest, easiest way to do the prep, but if you prefer, you could use a sharp chef’s knife. To create layered texture and taste, two of the three sliced apples hit the skillet several minutes ahead of the remaining apple, sprouts and shallot; this gives them time to soften and for their flavors to concentrate. This is an excellent accompaniment to pork chops, a pork roast or roasted turkey.
tablespoons cider vinegar
tablespoons extra-virgin olive oil
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