Creamy Root Vegetable Stew with Gruyère Crostini

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.1 inch diagonally bread baguette french cut
• 1 tablespoon rosemary fresh divided chopped
• 3 tablespoons garlic chopped
• 2 ounces gruyère cheese shredded
• 2 tablespoons heavy whipping cream 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1.3 cups parsnips diced peeled () ( 1/2 pound)
• 2.3 cups rutabaga diced peeled () ( 3/4 pound)
• 0.3 teaspoon salt 
• 2 cups turnip diced peeled ()
• 2 cups vegetable broth organic
• 2 cups water 
• 2.5 cups yukon gold potatoes diced peeled () ( 1 pound)

Equipment

• frying pan
• baking sheet
• blender
• broiler
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
3. 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.
4. Place 3 cups vegetable mixture in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
6. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt.
7. Preheat broiler.
8. Arrange bread slices on a baking sheet.
9. Sprinkle each bread slice with 1 tablespoon cheese; top evenly with remaining 1 teaspoon rosemary. Broil 1 minute or until cheese melts.