Pinch of Yum · by Lindsay Ostrom★ 5.0
Creamy Root Vegetable Stew
NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 19%
CARBS 43G53% OF CAL
9G FIBER25G OTHER10G TOTAL SUGAR
FAT 14G37% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, warming stew of roasted root vegetables—potatoes, rutabaga, turnips, parsnips—with fresh rosemary and heavy cream. Hearty and satisfying.
mainamericansoup🫕 dutch oven🔥 oven🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 55M
CAL 16%·PRO 19%
CARBS 43G53% OF CAL
9G FIBER25G OTHER10G TOTAL SUGAR
FAT 14G37% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 571mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1097mg
- Calcium
- 232mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 571MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.