1. Heat the oil and sherry in a medium frying pan over low heat for 3 minutes. Add onion, chives, and garlic. Saute and stir over medium heat until the onions become translucent. Add carrots, turnips, parsley, and thyme and blend into the onion mixture.
2. Add the broth, cover, and cook 20 minutes, or until the carrots and turnips are tender. Remove the pan from the heat, then add the vinegar, salt, and pepper, and stir into the vegetables. Transfer to a warm dish and serve immediately.