Creamy Root Vegetable Stew

pinchofyum.com

Chris mcmahan

My recipes are all vegan

subheading: UNITS USM:

subheading: SCALE:

½x

1 tablespoon olive oil

1 cup chopped onion

3 tablespoons chopped garlic

1 tablespoon chopped fresh rosemary, divided

2 ½ cups (¾-inch) diced peeled Yukon gold potato (about 1 pound)

2 ¼ cups (¾-inch) diced peeled rutabaga (about ¾ pound)

2 cups (¾-inch) diced peeled turnip

1 ¼ cups (¾-inch) diced peeled parsnip (I used carrots instead!)

2 cups organic vegetable broth

2 cups water

2 tablespoons heavy whipping cream

½ teaspoon freshly ground black pepper

¼ teaspoon salt

Cheese of choice (I used sliced Swiss)

Directions at pinchofyum.com

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