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.
Creamy Root Vegetable Stew with Gruyère Crostini
Photo: Randy Mayor; Styling: Cindy Barr
Yield: 4 servings (serving size: 2 cups stew and 2 crostini)
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Amount per serving
- Calories: 383
- Fat: 12.8g
- Saturated fat: 5.2g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.7g
- Protein: 11g
- Carbohydrate: 57.7g
- Fiber: 7.5g
- Cholesterol: 26mg
- Iron: 2.5mg
- Sodium: 639mg
- Calcium: 246mg
- 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
- 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.
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