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Creamy Root Vegetable Stew


  • Author: adapted from Cooking Light
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Calories: 240

Description

This root vegetable stew is a perfect vegetarian recipe for staying warm and cozy. Yukon potatoes, rutabaga, turnips, cream, and rosemary. Yum.


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 (I used carrots instead!)
  • 2 cups organic vegetable broth
  • 2 cups water
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • Cheese of choice (I used sliced Swiss)

Instructions

  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. 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; secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return to pan. Stir in cream, pepper, and salt.
  3. Preheat broiler, top with cheese, and broil until soft and melty!