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Vegetable pot pie butter, chicken stock, saffron, pepper, parsley, butternut squash, potato, carrot, onion, fennel, asparagus, eggs, salt, baking powder, pernod, double cream, water, flour 1) Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirrin...
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