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Vegetable Potpies with Sweet Potato Biscuits
Stefania Rubicondo, a baker at Baked and its resident non-meat-eater, made these wonderful individual pies, filled with a mix of sweet celery root, brussels sprouts and parsnips in a sage-infused cream sauce and topped with tender biscuits made with roasted sweet potato.
Go to recipe (1 of 12)
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