8 (1/8-inch) slices diagonally cut French bread baguette
1/2 cup (2 ounces) shredded Gruyère cheese
How to Make It
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.
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.
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.
Made this almost as suggested except that I used chicken broth and forgot to stir the heavy cream in at the end. Overall it was decent, but a little thin and bland (probably because I didn't make the crostinis). I'll probably try making this again, but cut some of the water as suggested by another reviewer.
Interesting way to use these vegetables. I think next time I would reduce the water to one cup as I want more of a stew consistency rather than soup. A good recipe to make on a drizzly day -- perhaps once a year.
This was great with only a few alterations. I made these changes based on what was in my pantry. I swapped chicken stock for veggie and added carrots to round out the parsnips. The turnips and potatoes had been roasted for an early reciped and that may have added depth to the flavor that others missed. Didn't both with the crostini and didn't miss it at all.
I adored this recipe, but take that with a grain of salt as I did change several of the key ingredients in this recipe. I substituted sweet potato and carrots for the rutabega and turnips. I also added a roasted poblano (large) into the blender at the blending step (with seeds) and shredded roasted chicken to the base at the end (just needed to make sure it was all heated through). Served with Pillsbury breadsticks and left the expensive cheese off my grocery list - my pocketbook thanked me, and my tastebuds didn't miss it. Great recipe and flavor profiles with the modifications; enjoy!
This was just okay for a lot of work (peeling/chopping). Wouldn't make again, but it was warm and comforting despite being a little bland. I didn't make the crostini; that may have been a great accompaniment.
This dish is perfect for a cool fall evening and is a very satisfying vegetarian meal. The root vegetables are filling, slightly sweet and have a comforting texture. I following the recipe as written and had great results. My husband and I both agreed that this recipe is a keeper. The crostini were also delicious. The cheese provided a nice contrast to the sweetness of the stew. I might try making gruyere croutons to add to the stew next time.
I thought this stew was fantastic; I really loved all how all the flavors came together. I used chicken broth instead of veggie as it's what I had on hand. I think it is a fantastic and hearty way to get a lot of veggies into your diet.