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Creamy Root Vegetable Stew

Name: Creamy Root Vegetable Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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 (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)

Prep 15m

Cook 40m

Total 55m

This creamy root vegetable stew is a comforting and hearty dish perfect for a chilly day. Made with a variety of vegetables and a touch of heavy whipping cream, it's rich and flavorful. Topped with your favorite cheese, it's a satisfying meal that's sure to warm you up.

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Creamy Root Vegetable Stew

Ingredients

Steps

Nutrition Facts

Creamy Root Vegetable Stew

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts