Creamy Root Vegetable Stew with Gruyère Crostini

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Directions:

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.

By RecipeOfHealth.com