1 tablespoon olive oil
1 cup chopped sweet onion
3 tablespoons of garlic
2 tablespoons chopped fresh rosemary
2 1/2 cups or about 1 lb of peeled diced sweet potatoes
2 1/4 cups or 3/4 lb peeled diced rutabaga
2 cups diced peeled turnip
2 peeled sliced (1/2 inch thick) parsnips
4 cups organic vegetable broth
1 cup water
1 to 1 1/2 pound ham steak, cubed
Heat oil in a large stock pot over medium heat. Add onion to pan. Cook 3 to 5 minutes until clear then add garlic and rosemary. Stir and cook one minute. Stir in sweet potatoes and all ingredients up through vegetable broth. Bring to a simmer and cover and cook 20 minutes until vegetables are tender. Place 3 cups of vegetable mixture in a blender. Remove the center piece of the lid to allow steam to escape. Cover with dish towel to prevent splatter and blend. Add water as needed to blend vegetables to a smooth consistency. Once blended, add back to the stock pot and stir. Add cubes of ham and simmer 5 minutes or until warm.
This is a great starchy, fill your tummy kind of stew and a great post work out meal due to the sweet potatoes and other roots. FYI, if you do not love the strong taste of parsnips just leave the out or you may try carrots. My family does not LOVE parsnips but they like the small amount in this stew.