Creamy Root Vegetable Stew With Gruyère Crostini

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1 tablespoon olive oil

1 cup chopped onion

3 tablespoons chopped garlic

1 tablespoon 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 tablespoons heavy whipping cream

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

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

1/2 cup (2 ounces) shredded Gruyère cheese

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