Creamy Root Vegetable Stew

Ingredients

• 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)