2 c. chicken broth
2 onions, chopped
2 cloves garlic, finely chopped
2 med. potatoes, peeled and chopped
1 med. turnip, peeled and cut into cubes
1 celeriac root, peeled and cut into cubes
1 bulb fennel, sliced
Salt
Freshly ground black pepper
Freshly grated nutmeg
3 tbsp. butter
1/3 c. heavy cream
2 tbsp. chopped chives

Bring the chicken broth to a simmer in a large saucepan. Add the prepared vegetables and the fennel; cover and cook over low heat until the vegetables are tender, about 20 minutes.

Drain the vegetables and reserve the broth for another use. Season the vegetables to taste with salt, pepper and nutmeg. Add the butter and mash the vegetables with a potato masher, adding the cream a little at a time, until smooth, or whip the vegetables in a heavy electric mixer.

Return the puree to a heavy saucepan and reheat. Garnish with chives. Serves 6.