Dinner for 4

Creamy Root Vegetable Stew

Name: Creamy Root Vegetable Stew
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 cup chopped onion; 3 tbsp chopped garlic; 1 tbsp chopped fresh rosemary; 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; 2 cups organic vegetable broth; 2 cups water; 2 tbsp heavy whipping cream; 1/2 tsp freshly ground black pepper; 1/4 tsp salt; cheese of choice

Potatoes, rutabaga, turnip, and parsnip simmer with herbs before blending into a creamy vegetable stew.

$1.71per serving $

55 minstart to table

4servings

American Vegetarian Budget Family Dinners Cold-weather comfort Winter

Ingredients

1 tbsp olive oil
1 cup chopped onion
3 tbsp chopped garlic
1 tbsp chopped fresh rosemary
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
2 cups organic vegetable broth
2 cups water
2 tbsp heavy whipping cream
1/2 tsp freshly ground black pepper
1/4 tsp salt
cheese of choice

Steps

Heat the olive oil in a large pot over medium heat and cook the onion, garlic, and rosemary for 5 minutes.
Add the potato, rutabaga, turnip, parsnip, broth, and water.
Bring the stew to a boil, then cover and simmer for 30 minutes, until the vegetables are tender.
Blend half the stew until smooth, then stir it back into the pot with the cream, salt, and pepper.
Simmer for 5 minutes and stir in the cheese before serving.