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Creamy Root Vegetable Stew with Gruyère Crostini

Photo: Randy Mayor; Styling: Cindy Barr
Total time 52 mins
Yield 4 servings (serving size: 2 cups stew and 2 crostini)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 tablespoons chopped garlic
  • 1 tablespoon chopped fresh rosemary, divided
  • 2 1/2 cups (3/4-inch) diced peeled Yukon gold potato (about 1 pound)
  • 2 1/4 cups (3/4-inch) diced peeled rutabaga (about 3/4 pound)
  • 2 cups (3/4-inch) diced peeled turnip
  • 1 1/4 cups (3/4-inch) diced peeled parsnip (about 1/2 pound)
  • 2 cups organic vegetable broth
  • 2 cups water
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 8 (1/8-inch) slices diagonally cut French bread baguette
  • 1/2 cup (2 ounces) shredded Gruyère cheese

Nutrition Information

  • calories 383
  • fat 12.8 g
  • satfat 5.2 g
  • monofat 5.2 g
  • polyfat 1.7 g
  • protein 11 g
  • carbohydrate 57.7 g
  • fiber 7.5 g
  • cholesterol 26 mg
  • iron 2.5 mg
  • sodium 639 mg
  • calcium 246 mg

How to Make It

  1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients (through 2 cups water). Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

  2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

  3. Preheat broiler.

  4. Arrange bread slices on a baking sheet. Sprinkle each bread slice with 1 tablespoon cheese; top evenly with remaining 1 teaspoon rosemary. Broil 1 minute or until cheese melts.