Go Back

Creamy Root Vegetable Stew

A hearty and creamy stew featuring a variety of root vegetables layered for flavor and texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 tablespoons chopped garlic
  • 1 tablespoon chopped fresh rosemary
Vegetables
  • 2 1/2 cups diced peeled Yukon gold potato
  • 2 1/4 cups diced peeled rutabaga
  • 2 cups diced peeled turnip
  • 1 1/4 cups diced peeled parsnip
Liquids
  • 2 cups organic vegetable broth
  • 2 cups water
  • 2 tablespoons heavy whipping cream
Seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • to taste cheese of choice

Method
 

Preparation
  1. Heat oil in a Dutch oven over medium heat.
  2. Add onion to the pan; cook for 5 minutes or until tender, stirring occasionally.
  3. Add garlic and 2 teaspoons of rosemary; cook for 1 minute, stirring occasionally.
Cooking
  1. Stir in potato and the next 5 ingredients (rutabaga, turnip, parsnip, vegetable broth, and water).
  2. Bring to a simmer; cook, covered, for 20 minutes or until vegetables are tender.
Blending and Finishing
  1. Place 3 cups of the vegetable mixture in a blender.
  2. Remove the center piece of the blender lid; secure the blender lid on the blender.
  3. Place a clean towel over the opening in the blender lid.
  4. Blend until smooth.
  5. Return to the pan.
  6. Stir in cream, pepper, and salt.
Serving
  1. Preheat the broiler, top with cheese, and broil until soft and melty.

Notes

For best results, serve in a format that protects structure and keeps contrast visible. Track visual cues such as browning, gloss, or structure set before finishing.