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4
servingsEasy
1 hr
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Alliums being members of the onion family, the more the better. The best way to do this is to prepare and roast the various types separately putting each in the oven as you ready it. Since they each have different, yet subtle, flavors, the effort is worth it. In fact, the results are amazing.