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Fondue Suisse Au Chao
Ingredients
  • subheading: For the Fondue:
  • 2 pkgs Creamy Original Chao Slices Shredded
  • ¾ cup Chardonay (on the buttery side)
  • ¼ cup Hazelnuts, toasted and ground, or finely chopped
  • 1 Tblsp Dijon Mustard
  • 1 ½ oz Kirsch (cherry brandy)
  • 1 Tblsp all-purpose flour
  • 1   garlic clove peeled and sliced in half
  • ½ tsp Nutmeg
  • 4    small to medium sized Carrots washed, and scrubbed clean
  • 1    medium sized Celery Root peeled and sliced in half
  • 1    medium sized Beets washed, and scrubbed clean
  • 2    Tblsp Olive oil
  • 1    Tblsp Sea Salt
  • 5    sprigs Fresh Thyme
  • 2    tsp Black Pepper
  • AluminumFoil
Steps
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