ROOT VEGETABLE STEW Rosemary & Garlic Seasoning
2 tablespoons EVOO
1 cup chopped onions
3 tablespoons Rosemary & Garlic Seasoning
2 ½ cups Yukon gold potatoes, peeled & diced
1 medium yam, peeled & diced
2 ¼ cups rutabaga, peeled & diced
2 cups turnips, peeled & diced
1 ¼ cups parsnips, peeled & diced
2 cups vegetable broth
2 ½ cups water
3 tablespoons heavy whipping cream
¼ teaspoon salt
1. Heat oil in a medium size sauce pan over medium heat. Add onion to pan and cook 5 minutes or until tender, stirring occasionally. Stir in Rosemary & Garlic Seasoning.
2. Add all vegetables, broth and water to pan, bring to a simmer, cover and cook for 20 minutes or until vegetables are tender.
3. Place 3 cups of vegetable mixture in a blender. Carefully blend hot vegetables until smooth, return to pan. Stir in cream and salt.
4. Additional salt & pepper may be added to taste.