Creamy Root Vegetable Stew with Gruyère Crostini

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 4 servings (serving size: 2 cups stew and 2 crostini)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 52 Minutes

Nutritional Information

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

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. 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. 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. 3. Preheat broiler.
  4. 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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