Creamy Root Vegetable Stew with Gruyere Crostini

1 Tbsp olive oil
1 cup chopped onion
3 Tbsp chopped garlic
1 Tbsp choped rosemary, divided
2 1/2 cups diced peeled Yukon gold potato (1 lb)
2 1/4 cups diced peeled rutabaga (about 3/4 lb)
2 cups diced peeled turnip
1 1/4 cups diced peeled parsnip (about 1/2 lb)
2 cups organic vegetable broth
2 cups water
2 Tbsp heavy whipping cream
1/2 tsp ground pepper
1/4 tsp salt
8 slices French bread baguette
1/2 cup shredded Gruyere cheese

1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 min or until tender, stirring occasionally. Add garlic and 2 tsp rosemary; cook 1 min, stirring occasionally. Stir in potato and next 5 ingredients (through water). Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.
2. Place 3 cups vegetable mixture in a blender. Remove centerpiece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt.
3. Preheat broiler.
4. Arrange bread slices on a baking sheet. Sprinkle each bread slice with 1 Tbsp cheese; top envely with remaining tsp rosemary. Broil 1 min or until cheese melts.

4 servings.