Fry bacon until crisp in dutch oven. remove and set aside. Add onions, leeks, cabbage, carrots, turnips, brussel sprouts, garlic and celery root, Saute for 12 minutes. Add chicken broth bouquet garni, salt, pepper, and nutmeg. Cover and cook for 30 minutes. Add potatoes, sherry and bacon to pan. Cover and cook for 15 minutes or until potates are done and liquid has evaporated. Discard bouquet garni. Stir and sprinkle with parsley. Serve.
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