Chef Michael Solomonov, Marigold Kitchen, Philadelphia Yield: 4 servings. 1 yellow onion, peeled and thinly sliced 2 celery ribs, sliced 1 Tbsp. caraway seeds, toasted 1 large celery root (approximately 1 lb.), peeled and diced 1 oz. butter 1⁄2 cup extra virgin olive oil to taste, kosher salt to taste, white pepper 1⁄2 cup white wine 1⁄2 cup half-and-half ESCARGOT: 20 Burgundy snails (available canned in gourmet stores) as needed, zataar (Middle Eastern spice available in ethnic ...

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