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 is a satisfying, tasty meal. I've made it twice and it is great, especially with the gruyere crostini. Yum!
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 pureed only 2 cups and did not have any heavy cream on hand. Nice flavor. I'm not big on rosemary, but it's use here was perfect - not overpowering.
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.
Not much flavor in this stew, we had to find way to drastically alter the recipe to finish it. We ended up adding chipotles and blending to a soup to give it more flavor. Would not make again.
I was excited to try this when I saw it in the magazine. Maybe it's the flavor of parsnips or perhaps the rutabaga that I don't care for, either way, I had to force this one down and normally I love all kinds of soups. The seasoning seemed off no matter how much I adjusted it. The only thing that saved it for me was the gruyere crostinis, those were delicious. Definitely will not be making this one again.
Absolutely delicious! Perfect fall recipe. I didn't puree it at all, but left it a very chunky stew. My boyfriend, whom I'm secretely turning vegetarian by feeding him delicious vegetable meals, loved this. He practically licked the pot clean.
I found that the rutabaga needed to cook longer than the other vegetables, although apparently nobody else had this problem. Instead of the bread and salad I paired this with CL Spinach and Kale Turnovers, and shredded the Gruyere directly onto the soup. I also used 1/4 cup whole milk instead of the cream. This is a homey, cold/rainy weather dish that I would make again.
I made a double batch of the recipe for a dinner party last night. It was well received all around. I made the stew just before serving it, and that point the spices were "just right." I had a cup left and ate this afternoon. The spices, particularly the garlic and rosemary were now overpowering the soup. My suggestion: Make the soup as described if you plan to serve it right away. If you intend to serve it several hours after preparation, cut back on the spices, perhaps by half.
So good. So creamy. It felt like a walking into a warm hug on a cold winter day. As I cut the vegetables I couldn't help thinking how delicious they smelled. The first bite was heaven.Then I suddenly remembered having eatten parsnips before at a grandmothers house, and how they tasted like home to me. I pureed a bit more than said and gave it my 6 month old son as a side dish. His eyes lit up in delight at the firt bite. Now I keep this stocked in the freezer for him. Love this so much.
Loved this recipe. I didn't find the rosemary to be overpowering at all and thought it definitely gave the crostini that extra something special that really caught my attention. I followed the recipe but did add more heavy cream than the recipe called for.
This was very hearty and filling, but the rosemary overpowered everything and it just tasted like rosemary stew. I may try again with thyme or another less forceful herb, or maybe just way less rosemary.
This was a hearty and tasty stew. I couldn't find turnips at my grocery store, so I had to go without. However, I had celery that needed to be used up, so I used only a cup of chopped celery, so as not to take away from the flavor of the recipe as is. This would be a great stew for a cold winter day. I paired it with a fresh spinach salad and toasted wheat bread with cheddar and rosemary.