Creamy Root Vegetable Stew with Gruyere Crostini

I found this stew in Cooking Light. It's very hearty and mild yet full of flavor. 

1 T. olive oil

Photo: Randy Mayor; Styling: Cindy Barr
from Cookinglight.com

1 c. chopped onion
3 T. chopped garlic
1 T. fresh chopped rosemary, divided

peel and 3/4" dice the following:
2 1/2 c. Yukon gold potatoes
2 1/4 c. rutabaga
2 c. turnip
1 1/4 c. parsnip

2 c. organic vegetable broth
2 c. water
2 T. heavy whipping cream
1/2 t. freshly ground black pepper
1/4 t. salt

8- 1/8" slices French baguette
1/2 c. shredded Gruyere cheese

1. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add garlic and 2 t. rosemary; cook 1 minutes, stirring occasionally. Stir in potato, rutabaga, turnip, parsnip, vegetable broth, and water. Bring to a simmer. Cook, covered 20 minutes or until vegetables are tender.

2. Place 3 c. vegetable mixture in a blender. Remove center of lid to allow steam to escape and cover opening with a towel to prevent splatters. Blend until smooth. Repeat until entire stew is blended. Return stew to pan. Stir in cream, pepper, and salt.

3. Preheat broiler.

4. Arrange bread slices on a cookie sheet. Sprinkle each piece with cheese and sprinkle remaining rosemary evenly on top. Broil 1 minute or until cheese is melted.

Serves 6-8.

Notes:
A. You can prepare this stew up to three days ahead.
B. I like this recipe more like a hearty soup so I used an immersion blender to puree the entire mixture.
C. I usually serve this with homemade Cheesy Buttermilk Bread and butter.