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Root Vegetable Stew

A hearty and creamy stew made with a variety of root vegetables, perfect for cooler nights, and can be served with a broiled cheese topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For cooking
  • 1 cup chopped onion Adds flavor base
  • 3 tablespoons chopped garlic For added aroma and flavor
  • 1 tablespoon chopped fresh rosemary Divide; use half in cooking and reserve half for garnish
Vegetables
  • 2.5 cups diced peeled Yukon gold potato Provides creaminess
  • 2.25 cups diced peeled rutabaga Adds earthiness
  • 2 cups diced peeled turnip Adds texture
  • 1.25 cups diced peeled parsnip (or carrots) Use whichever root vegetable is preferred
Liquids and Seasonings
  • 2 cups organic vegetable broth Use a quality broth for better flavor
  • 2 cups water For simmering
  • 2 tablespoons heavy whipping cream Adds creaminess
  • 0.5 teaspoon freshly ground black pepper To taste
  • 0.25 teaspoon salt Adjust to taste
Toppings
  • to taste Cheese of choice (e.g., sliced Swiss) For broiling on top

Method
 

Preparation
  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add onion and cook for 5 minutes until tender, stirring occasionally.
  3. Add garlic and 2 teaspoons of rosemary, cooking for 1 minute.
Cooking
  1. Stir in potato, rutabaga, turnip, and parsnip (or carrots), vegetable broth, and water.
  2. Bring to a simmer and cover, cooking for 20 minutes until vegetables are tender.
  3. Blend 3 cups of the vegetable mixture in a blender until smooth.
  4. Return blended mixture to the pan and stir in cream, pepper, and salt.
Finishing
  1. Preheat the broiler, top the stew with cheese, and broil until soft and melty.
  2. Serve hot in bowls, with extra cheese and side bread or salad.

Notes

To store, cool to room temperature and store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.