Step 1

1 Cut the carrots, turnip, parsnip and onion into 1/4-inch slices

Step 2

2 Melt the clarified butter or ghee in a large saute pan or skillet over medium-low heat

Step 3

3 Stir in the vegetables and garlic; cook for about 4 minutes or until they have softened a bit

Step 4

4 They should not pick up any color

Step 5

5 Add the broth, bay leaves, parsley, lemon thyme sprig and peppercorns, then season with a good pinch of salt

Step 6

6 Increase the heat to medium and cook for about 25 minutes, until the vegetables are quite tender

Step 7

7 Discard the bay leaves, parsley and lemon thyme

Step 8

8 Working in batches as needed, transfer the mixture to a blender (with the center knob of the lid removed and a towel placed over it) or food processor; puree until smooth

Step 9

9 (Alternatively, you can use a food mill, and discard the solids

Step 10

10 )

Step 11

11 Return to the pan and stir in the cream

Step 12

12 Taste, and add more salt, as needed

Step 13

13 Serve warm

Step 14

14 NOTE: To clarify butter, place it in a saucepan over low heat

Step 15

15 Cook without stirring until it has liquefied, then begin skimming the foam off the top (discarding the foam) until the butter is clear enough to see through to the milky solids at the bottom of the pan

Step 16

16 Remove from heat and strain the clear butter into a separate container; discard the solids