Roasted Winter Vegetables In Puff Pastry

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SF Gate

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Ingredients

1/2 sheet of puff pastry

1 cup julienned butternut squash

1 cup julienned celery root

1 cup julienned parsnip

1 to 2 tablespoons olive oil

Kosher salt and freshly ground pepper to taste

1 cup thinly sliced leeks (white part only)

2 tablespoons unsalted butter

2 tablespoons unoaked dry white wine (optional)

3/4 cup grated raclette

1/4 teaspoon minced fresh thyme

All-purpose flour for dusting

1 egg

1 tablespoon sliced blanched almonds

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