Creamy Root Vegetable Stew

introduction

This creamy root vegetable stew is warm, simple, and full of root-vegetable flavor. It uses basic pantry items and a few fresh roots for a rich, smooth soup. If you like cozy drinks with your meal, try pairing it with a sweet treat like Biscoff hot chocolate for a nice contrast.

why make this recipe

This recipe is easy and filling. It uses many cheap, available vegetables and makes a thick, creamy stew without heavy steps. It also warms you on cold days and makes good leftovers.

how to make Creamy Root Vegetable Stew

Ingredients :

• 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 (I used carrots instead!)
• 2 cups organic vegetable broth
• 2 cups water
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• Cheese of choice (I used sliced Swiss)

Directions :

1. Heat oil in a Dutch oven over medium heat.
2. Add onion to pan and cook 5 minutes or until tender, stirring occasionally.
3. Add garlic and 2 teaspoons rosemary and cook 1 minute, stirring occasionally.
4. Stir in potato, rutabaga, turnip, parsnip (or carrots), vegetable broth, and water.
5. Bring to a simmer.
6. Cover and cook 20 minutes or until vegetables are tender.
7. Place 3 cups of the vegetable mixture in a blender.
8. Remove the center piece of the blender lid and secure the blender lid on the blender.
9. Place a clean towel over the opening in the blender lid.
10. Blend the mixture until smooth.
11. Return the blended mixture to the pan.
12. Stir in cream, pepper, and salt.
13. Preheat the broiler.
14. Top the stew with your cheese of choice.
15. Broil until the cheese is soft and melty.

how to serve Creamy Root Vegetable Stew

Serve hot in bowls. Add extra cheese on top if you like. Serve with bread or a light salad on the side.

how to store Creamy Root Vegetable Stew

Let the stew cool to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring until warm. You can freeze the stew in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

tips to make Creamy Root Vegetable Stew

– Cut the vegetables into even pieces so they cook at the same rate.
– Use a sturdy blender and a towel over the lid to avoid splashes.
– Taste and adjust salt and pepper at the end.
– If you want a thinner stew, add a little extra broth or water.

variation (if any)

You can swap parsnip for carrots or add a small chopped apple for a mild sweet note. Use different cheese varieties for a new flavor. For a vegan version, skip the cream and use a splash of coconut milk.

FAQs

Q: Can I make this without a blender?
A: Yes. Use an immersion blender directly in the pot to puree the soup until smooth.

Q: Can I use different root vegetables?
A: Yes. You can use carrots, sweet potato, or turnips in place of some ingredients. Keep similar cooking times.

Q: How do I keep the stew creamy without heavy cream?
A: Use coconut milk or a potato and vegetable blend for creaminess. You can also mash part of the cooked vegetables and stir them back in.

Q: Is this recipe good for meal prep?
A: Yes. It stores well and tastes good reheated for several days.

Conclusion

This creamy root vegetable stew is simple, cozy, and full of flavor. For another creamy root-vegetable idea and flavor tips, see Creamy Root Vegetable Soup – Easy Stovetop Recipe.