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Yam and Turnip Stew with Mini-Biscuits
Yam and Turnip Stew with Mini-Biscuits
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Cozy fall stew topped with savory sunflower seed and Parmesan biscuits.
Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 cup margarine
  • 3 tablespoons sunflower seeds
  • 2 tablespoons grated Parmesan cheese
  • 0.66666668653488 cup milk, divided
  • 3 tablespoons vegetable oil
  • 1 onion, sliced
  • 2 carrots, chopped
  • 3 turnips, chopped
  • 1 small yam, peeled and diced
  • 2 stalks celery, sliced
  • 2 cups chopped broccoli
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • salt and ground black pepper to taste
  • 1 (19 ounce) can diced tomatoes
  • 1 cup vegetable broth
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • Combine the flour and baking powder in a mixing bowl. Use a knife or pastry blender to cut the margarine into the mixture until it resembles fine crumbs. Gently fold in the sunflower seeds and Parmesan cheese. Pour in most of the milk and mix until a firm dough forms.
  • Transfer the dough onto a lightly floured surface and gently roll it out to a thickness of 3/8 inch. Using a 2-inch round cutter, cut out the biscuits and place them on a baking sheet. Brush the tops of the biscuits with the remaining milk.
  • Bake in the preheated oven for about 20 minutes until the biscuits are lightly browned and no longer wet in the middle. Set aside.
  • In a large pot, heat oil over medium-high heat. Sauté onion, carrots, turnips, yam, celery, and broccoli until soft, about 10 minutes. Season with coriander, oregano, basil, salt, and pepper. Add tomatoes and vegetable broth. Simmer until hot and liquid reduces slightly, about 20 minutes. Serve in bowls with mini-biscuits on top.

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