Creamy Root Vegetable Stew

 

This recipe is pretty basic (which I love) but it it’s a great “gateway recipe”  for those who need to branch out in the root vegetable department.

For the longest time the most exciting tuber on my grocery list was baby red potatoes.. or may be Yukon gold. For a holiday meal my mother-in-law made a pan of roasted parsnips, turnips, sweet potatoes and radishes. YUM! There was a whole world of flavors out there I had never experienced! We have made the roasted veggies several times but this will be my first attempt at a stew.

I could have pulled out my food processor and a thick slicing blade and cut my cutting time on this in half but it was pouring rain out this afternoon and it just seemed like the kinda day to spend some serious time cutting vegetables. In faith that this was going to turn out I doubled the recipe  It was about an hours worth of chopping and I would not have made it through without my 7″ Santoku knife. I ended up with ALOT of veggies.

The dicing was by far the hardest part, after that was done I just dumped everything in the pot (thankfully it fit) and let it cook until soft. I didn’t have any fresh rosemary so I used some of my Lemon Rosemary Rub. After blending a portion in the food processor I added my spices. in any type of creamy soup I love to add white pepper, it gives a nice bit with no big pepper pieces. ALWAYS spice a little, taste, and spice a bit more.. it’s very easy to add more and impossible to take it out.

 

 

The result was full of fall flavors and very filling. you could add anything to this base to add more color or flavor (peppers, carrots, ect)

 

Creamy Root Vegetable Stew

– slightly adapted from Cooking Light
  • 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 (about 1/2 pound)
  • 2 cups organic vegetable broth(or sub chicken broth/stock) 
  • 2 cups water ( I would wait and add one cup right away, only add more if you need to thin it out)
  • 2 tablespoons heavy whipping cream – subbed 1/2 &1/2 with some greek yogurt, love the yogurt tang)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  1. 1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. 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.
  2. 2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

NOTE: I doubled mine and it took MUCH longer than 20 minutes.

Servings: 4 –  2 cup servings

Calories: 383 Fat: 12.8g Saturated fat: 5.2g Monounsaturated fat: 5.2g Polyunsaturated fat: 1.7g Protein: 11g Carbohydrate: 57.7g Fiber: 7.5g Cholesterol: 26mg Iron: 2.5mg Sodium: 639mg Calcium: 246mg