Have ready a large bowl of ice water.
Dice carrots, parnsips, turnip, rutabaga, and celery into cubes approximately ½″ square, keeping them separate.
In a large pot of salted water, boil carrots for about 5 minutes, then add parsnips, turnip, and rutabaga. Continue boiling for 5 minutes more, then drain vegetables and plunge immediately into ice water. Drain again and spread out to cool and dry on paper towels placed on a cutting board or large cookie sheet. (Do not place vegetables in a bowl, as they will continue to cook and become mushy at the bottom.)
When vegetables have cooled to room temperature, place in a large salad bowl and add celery.
In a small bowl, mix mayonnaise and sour cream together thoroughly, then stir in chives.
Toss vegetables gently but thoroughly with mayonnaise mixture, then add salt and pepper to taste.
© 1992 Colman Andrews. All rights reserved.