Creamy Root Vegetable Stew
Ingredients
-
1
tablespoon
olive oil
-
1
cup
chopped onion
-
3
tablespoons
chopped garlic
-
1
tablespoon
chopped fresh rosemary
-
2 ½
cups
diced peeled Yukon gold potato
-
2 ¼
cups
diced peeled rutabaga
-
2
cups
diced peeled turnip
-
1 ¼
cups
diced peeled parsnip
-
2
cups
organic vegetable broth
-
2
cups
water
-
2
tablespoons
heavy whipping cream
-
½
teaspoon
freshly ground black pepper
-
¼
teaspoon
salt
-
to taste
cheese of choice
Instructions
- Heat olive oil in a Dutch oven over medium heat and cook the onion until tender.
- Add garlic and rosemary, cooking for an additional minute.
- Stir in the diced potatoes, rutabaga, turnip, parsnip, vegetable broth, and water.
- Bring the mixture to a simmer, cover, and cook for 20 minutes until vegetables are tender.
- Blend 3 cups of the vegetable mixture until smooth and return it to the pot.
- Stir in the cream, pepper, and salt.
- Preheat the broiler, top the stew with cheese, and broil until melted.
Nutrition Facts (estimated)
Servings
4
Calories
240
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
20mg
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