Root Vegetable Stew with Potatoes, Rutabaga and Turnips

Root vegetable stew with potatoes, rutabaga, turnips, and parsnips in a creamy bowl

Root Vegetable Stew with Potatoes, Rutabaga and Turnips

Root vegetable stew is a creamy, comforting dish with a smooth blended vegetable base and tender root vegetables throughout. It is a hearty choice when you want a cozy meal with rich texture and savory rosemary flavor.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 319

Ingredients Method Notes

Ingredients

Stew

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
2 cups organic vegetable broth
2 cups water
2 tablespoons heavy whipping cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Topping

Cheese of choice

Method

Cooking

Warm olive oil in a Dutch oven over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened.
Add garlic and 2 teaspoons rosemary to the pot and cook for 1 minute while stirring.
Add the potato, rutabaga, turnip, parsnip, vegetable broth, and water. Bring the mixture to a simmer, cover, and cook for 20 minutes until the vegetables are tender.

Blending and Seasoning

Transfer 3 cups of the vegetable mixture to a blender. Remove the blender lid center piece, secure the lid, cover the opening with a clean towel, and blend until smooth.
Pour the blended mixture back into the Dutch oven. Stir in the cream, black pepper, and salt.

Topping and Serving

Preheat the broiler. Add cheese on top of the stew and broil until the cheese is soft and melted.

Notes

Blend only part of the cooked vegetable mixture to keep a creamy texture while preserving tender vegetable pieces.