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Beet and Celery Root Stew

Source

Cooking With the Seasons by Monique Jamet Hooker

Ingredients

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1 large Onion finely chopped
1 T. Olive Oil
1 lb. Beets peeled and coarsely grated
12 lb. Celeriac peeled and coarsely grated
4 c. Chicken Stock
1 c. Water
2 Golden Delicious Apples peeled, cored and coarsely grated
1 tsp Caraway Seed crushed
2 T. Red Wine Vinegar
12 c. Creme Fraiche (or sour cream)
1 T. Fresh Parsley chopped
Salt
Black Pepper

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