Creamy Root Vegetable Stew with Gruyère Crostini - Mediterranean Recipes

Ingredients

• 1 teaspoons freshly ground black pepper
• 0 inches diagonally cut French bread baguette
• 1 Tbsp chopped fresh rosemary, divided
• 3 Tbsps chopped garlic
• 57 grams 1/2 cup shredded Gruyère cheese
• 2 Tbsps heavy whipping cream
• 1 Tbsp olive oil
• 237 milliliters chopped onion
• 296 milliliters (3/4-inch) diced peeled parsnip (about 1/2 pound)
• 532 milliliters (3/4-inch) diced peeled rutabaga (about 3/4 pound)
• 0 teaspoons salt
• 473 milliliters (3/4-inch) diced peeled turnip
• 473 milliliters organic vegetable broth
• 473 milliliters water
• 591 milliliters (3/4-inch) diced peeled Yukon gold potato (about 1 pound)