INGREDIENTS
2
Carrots
1
head Garlic
1/2
Granny smith apple
2
Parsnips
5
Shallots, medium
8 oz
Swiss or red chard, leaves and stems
1 tsp
Thyme, fresh leaves
1
Yellow onion, small
3 3/4 cups
All-purpose flour
1/2 tsp
Pepper, freshly ground
3 tsp
Salt, coarse
3 tbsp
Sugar
3/8 cup
Vegetable shortening
2 tbsp
Olive oil
1/2 cup
Apple cider
5/8 cup
Ice water
1 1/2 sticks
Butter, unsalted
3 tbsp
Butter, unsalted