Peel, wash and cut the potatoes and carrots into pieces. Cover and cook in 0.5 l salted water for 20 minutes.
Peel and finely dice the onion. Sauté in hot fat in a pan until translucent. Dust with flour and sweat. Stir some water with cream and broth into the roux. Bring to the boil and simmer for 5 minutes.
Clean and wash the chicory and cut in half lengthways. Heat the fat in a pan with a lid. Fry the chicory all over. Season with salt and pepper. Deglaze with broth. Bring to the boil and stew covered for 4 minutes.
Wash the chives, shake dry and cut into rolls. Stir into the sauce except for a few. Season to taste with salt and pepper.
Drain the potatoes and carrots, mash them roughly and season with salt, pepper and nutmeg.
Take the chicory out of the pan. Arrange on plates with the puree and sauce and sprinkle with chives.