Name: Creamy Root Vegetable Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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)