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c Root Vegetable Pot Pie with Herb-Infused Cream
"A small, personal pot pie filled with roasted root vegetables—carrots, parsnips, potatoes, and golden beets—in a thyme-sage cream sauce. It’s slow-cooked, earthy, and nourishing. The crust is golden and flaky, but dusted with white sea salt crystals like the first snow on a frozen windowpane.On top: a hand-cut pastry snowflake, brushed with cream and baked to just-browned perfection—fragile, fleeting, and beautiful.Served on a slate-gray plate with a sprig of rosemary and a side of tart cranberry-apricot compote to cut through the heaviness."
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A slow-cooked, earthy small pot pie brimming with tender roasted carrots, parsnips, golden beets, and potatoes nestled in a luscious thyme-sage cream sauce. Encased in a golden, flaky crust dusted with delicate white sea salt crystals like fresh snow, topped with a hand-cut pastry snowflake brushed with cream and baked to perfection. Served on a slate-gray plate with a sprig of rosemary and a tart cranberry-apricot compote to brighten every bite.
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