Creamy Root Vegetable Stew with Gruyère Crostini

INGREDIENTS

1 tbsp

olive oil

1 cup

chopped onion

3 tbsp

chopped garlic

1 tbsp

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 (about 1/2 pound)

2 cups

organic vegetable broth

2 cups

water

2 tbsp

heavy whipping cream

1/2 tsp

freshly ground black pepper

1/4 tsp

salt

(1/8-inch) slices diagonally cut French bread baguette

1/2 cup

shredded Gruyère cheese