Dinner for 4
Creamy Root Vegetable Stew
$6.93for 455 minServes 4
Potatoes, rutabaga, turnip, and parsnip simmer with herbs before blending into a creamy vegetable stew.
Photo: pinchofyum.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Onions$1.29/lb typical | 0.3 lb | $0.40Typical price |
| Garlic$0.75 each typical | 0.25 | $0.23Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | a little | $0.12Typical price |
| Potatoes$0.99/lb typical | 0.85 lb | $0.85Typical price |
| Radishes, turnips, rutabaga$1.99/lb typical | 1.7 lb | $3.42Typical price |
 | Broth or stock$0.07/oz typical | 17 oz | $1.16Typical price |
 | Heavy cream$0.22/oz typical | 1 oz | $0.23Typical price |
| Swiss, provolone, gouda$0.40/oz typical | 1 oz | $0.40Typical price |
| Total for the servings shown | $6.93 | ||
Pantry staples you likely have
Olive and cooking oilSalt and pepper
Not included in the cost.
Swaps
- Swap Potatoes for Sweet potatoesabout $0.30/lb more at typical prices
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
- 55 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
AmericanVegetarianBudgetFamilyDinnersCold-weather comfortWinter
Typical price
$1.73 per serving$6.93 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion
- 3 tbsp chopped garlic
- 1 tbsp chopped fresh rosemary
- 2 1/2 cups diced peeled yukon gold potato
- 2 1/4 cups diced peeled rutabaga
- 2 cups diced peeled turnip
- 1 1/4 cups diced peeled parsnip
- 2 cups organic vegetable broth
- 2 cups water
- 2 tbsp heavy whipping cream
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- cheese of choice
Steps
- Heat the olive oil in a large pot over medium heat and cook the onion, garlic, and rosemary for 5 minutes.
- Add the potato, rutabaga, turnip, parsnip, broth, and water.
- Bring the stew to a boil, then cover and simmer for 30 minutes, until the vegetables are tender.
- Blend half the stew until smooth, then stir it back into the pot with the cream, salt, and pepper.
- Simmer for 5 minutes and stir in the cheese before serving.
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