Finally! October has arrived, and there are a lot of reasons why it's my favorite month of the year. For example: cool weather, fall foliage, pumpkins, Halloween, scarves and tights, football, baseball... the list goes on and on. Oh, and fall food is in full swing -- at the farmer's market today, the bins were overflowing with gorgeous squashes, apples, onions, and tons of root veggies.
So for dinner tonight, I made a delicious root vegetable stew that's perfect for celebrating the start of my favorite 31 days. It's creamy, thick, filling, garlicky, herby, and just all-around wonderful on a cool night.
Creamy Root Vegetable Stew
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 tablespoons chopped garlic
- 1 tablespoon fresh chopped rosemary
- 2 1/2 cups diced Yukon gold potatoes (about 1 pound)
- 2 1/4 cups diced peeled rutabaga (about 3/4 pound)
- 2 cups diced peeled turnip (about 2/3 pound)
- 1 1/4 cups diced peeled parsnip (about 1/2 pound)
- 2 cups vegetable broth
- 2 cups water
- 2 tablespoons heavy whipping cream
- Salt and freshly ground black pepper to taste
- Crusty bread, for serving
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