Creamy Root Vegetable Stew with Gruyère Crostini

Creamy Root Vegetable Stew with Gruyère Crostini Recipe
Photo: Randy Mayor; Styling: Cindy Barr

Yield:

4 servings (serving size: 2 cups stew and 2 crostini)
Total time: 52 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 52 Minutes

Nutritional 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

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

Preparation

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.

Jeanne Kelley,

Cooking Light

October 2010
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