Creamy Root Vegetable Stew with Gruyère Crostini

Name: Creamy Root Vegetable Stew with Gruyère Crostini
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 0 inches diagonally cut French bread baguette; 1 Tbsp chopped fresh rosemary, divided; 3 Tbsps chopped garlic; 57 grams 1/2 cup shredded Gruyère cheese; 2 Tbsps heavy whipping cream; 1 Tbsp olive oil; 237 milliliters chopped onion; 296 milliliters (3/4-inch) diced peeled parsnip (about 1/2 pound); 532 milliliters (3/4-inch) diced peeled rutabaga (about 3/4 pound); 0 teaspoons salt; 473 milliliters (3/4-inch) diced peeled turnip; 473 milliliters organic vegetable broth; 473 milliliters water; 591 milliliters (3/4-inch) diced peeled Yukon gold potato (about 1 pound)

Creamy Root Vegetable Stew with Gruyère Crostini might be just the Mediterranean recipe you are searching for. One serving contains 288 calories, 10g of protein, and 11g of fat. For $1.85 per serving, you get a soup that serves 4. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 52 minutes. A mixture of rutabaga, water, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat oil in a Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion to pan; cook 5 minutes or until tender, stirring occasionally.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable