1 tablespoon olive or vegetable oil
2 slices uncooked bacon (about 11/2 ounces), cut into 1/2-inch dice
1/2 cup finely diced onion (2 ounces)
3/4 pound sweet potato(es), peeled and cut into 1/2- to 3/4-inch cubes
1/2 pound turnip(s), peeled and cut into 1/2- to 3/4-inch cubes
3/4 pound celeriac (celery root), peeled and cut into 1/2- to 3/4-inch pieces
1 cup store-bought or homemade low-sodium chicken broth
Salt and freshly ground black pepper, to taste
1/2 teaspoon freshly grated nutmeg
2 tablespoons snipped or chopped chives

Heat the oil in a large saucepan, preferably nonstick, over medium-high heat. Add the bacon and cook, stirring for 2 to 3 minutes, until it begins to render, then add the onion. Cook for 2 to 3 minutes, stirring, until onion just starts to soften.

Add the sweet potato(es), turnip(s) and celeriac, stirring to combine. Add the chicken broth; season with salt and pepper to taste. Cover and bring broth to a boil, then reduce heat to medium or as needed to maintain a low boil. Cook for 10 to 15 minutes, stirring occasionally, until vegetables are fork-tender.

Remove cover and increase heat to medium-high to bring to a rapid boil. Cook for 5 to 6 minutes, stirring frequently, until broth has evaporated.

Remove from heat and add the nutmeg, along with 1 tablespoon of the chives, stirring to combine. Taste and adjust seasonings as needed. Transfer to a serving dish or to individual plates; top with the remaining chives and serve hot as a side dish for roast meats or for breakfast topped with poached eggs.

Makes 4 to 6 servings.