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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Creamy Root Vegetable Stew with Gruyère Crostini

Cooking Light OCTOBER 2010

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

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.

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
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Creamy Root Vegetable Stew with Gruyère Crostini recipe

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