Creamy Root Vegetable Stew With Gruyère Crostini Recipe

Name: Creamy Root Vegetable Stew With Gruyère Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Gruyere cheese

Servings: persons

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 Gruyere 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.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup chopped onion, 3 tablespoons chopped garlic, 1 tablespoon chopped fresh rosemary, divided, and more.

Yes, Creamy Root Vegetable Stew With Gruyère Crostini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Root Vegetable Stew With Gruyère Crostini

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