This is a hearty Meatless Monday meal that so satisfying. Pair it with a green salad and some great bread, like Sue’s Oatmeal Bread (shared recipe last week) made in your breadmaker and you have the perfect dinner!
For some of you Meatless Monday is not your forte so just add some cooked spicy sausage, cooked or leftover chicken shredded right before serving.
This stew only gets better as it sits, so don’t make lunch plans for Tuesday!!
PS….Uncle Jim’s Pepper Mustard is a product friends of mine created and produce. Check them out. You will fall in love with wonderful mustard! www.unclejimsstore.com
Enjoy and Happy Cooking,
1 TBSP. olive oil
1 cup chopped onion
3 TBSP. chopped garlic
1 TBSP. chopped fresh rosemary, divided
2 1/2 cups diced peeled potatoes
2 1/4 cups diced peeled rutabaga
2 cups diced peeled turnip
1 1/4 cups diced peeled parsnip
1 cup diced carrots
2 cups vegetable broth
2 cups water
1/4 cup heavy whipping cream
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2-3 TBSP. Uncle Jims Pepper Mustard, Optional…but highly recommended!
1. Heat oil in a large pan over medium heat. Add onion to pan; cook until tender about 3-4 minutes, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook for about 1 minute, stirring occasionally. Stir in potatoes and next 6 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.
2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Blend until smooth. Return to pan. Stir in cream, pepper mustard, pepper, and salt.