Seasonal Vegetables with Double Cream and Mediterranean Herbs

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8 mini carrots, tops trimmed and peeled

3 1/2 ounces celeriac, peeled and cut into 1/2-inch cubes

8 small leeks, white only and washed well

Sea salt

1/2 cup heavy cream

10 basil leaves

2 small fennel bulbs, trimmed, finely chopped

1/2 cup chopped onion

1 1/2 tablespoons finely diced cooked beets

Freshly ground black pepper

Fresh Herbs, chopped, for garnish