Creamy Root Vegetable Stew

• olive oil↗1 tablespoon
• chopped onion1 cup
• chopped garlic3 tablespoon
• chopped fresh rosemary, divided1 tablespoon
• (3/4-inch) diced peeled Yukon gold potato (about 1 pound)2.5 cup
• (3/4-inch) diced peeled rutabaga (about 3/4 pound)2.25 cup
• (3/4-inch) diced peeled turnip2 cup
• (3/4-inch) diced peeled parsnip (I used carrots instead!)1.25 cup
• organic vegetable broth↗2 cup
• water↗2 cup
• heavy whipping cream↗2 tablespoon
• freshly ground black pepper0.5 teaspoon
• salt↗0.25 teaspoon
• Cheese of choice (I used sliced Swiss)↗

Step-by-step instructions

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. 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; secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

3. 3

   Preheat broiler, top with cheese, and broil until soft and melty!