Winter root vegetable pot pie with spicy cress salad Recipe - Los Angeles Times

Ingredients

• 1/2 cup (1 stick) butter
• 4 ounces cream cheese
• Scant 1 cup flour, plus more for dusting
• 1/4 teaspoon salt
• 2 carrots, peeled and cut into 1-inch cubes
• 2 parsnips, peeled and cut into 1-inch cubes
• 4 baby turnips, peeled and quartered
• 2 cloves garlic, peeled
• 2 fingerling potatoes cut crosswise into 1-inch pieces
• 6 pearl onions, peeled and cut in half
• Sprig of thyme
• 1/4 cup best-quality olive oil
• Salt and pepper
• 1 bunch baby Swiss chard, cut roughly into 2-inch strips
• 1 tablespoon butter
• 1 shallot, peeled and finely chopped
• 1/4 cup ( 1/2 stick) butter
• 1/4 cup finely chopped onion
• 1 teaspoon chopped fresh thyme
• Scant 1/4 cup flour
• 2 tablespoons white wine
• 1 1/4 cups milk
• Freshly grated nutmeg to taste
• 1 egg
• 2 ounces (about 1 1/2 cups) spicy cress
• 1/2 tablespoon chopped shallots
• 3/4 teaspoon fresh lemon juice
• 1/2 teaspoon best-quality olive oil
• Sea salt