Root Vegetable Ragout
Peel carrots and turnips, leaving a bit of the green tops.
Rinse and trim ends from radishes.
Rinse, trim and cut fennel into bite-sized pieces.
Peel and very finely chop shallots and garlic.
In a large pot, sauté shallots and garlic in melted butter. Add vegetables and cook about 5 minutes. Season with salt and pepper. Add broth, cover and simmer until vegetables are al dente. Stir in cream and lemon juice, mix well and serve immediately. Serve with fresh bread, if desired.