Yam and Turnip Stew with Mini-Biscuits

Name: Yam and Turnip Stew with Mini-Biscuits
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
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

4.3

(4)

4 Reviews

3 Photos

A hearty fall stew with little sunflower seed and Parmesan biscuits to put on top instead of dumplings. I use the lid from a spice jar to cut them out. I usually make a double recipe of the mini-biscuits as people seem to love them so much. They really make the stew. Any vegetables will do, in approximately the same quantities.

Submitted by VeggieBecca

Published on March 9, 2020

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Servings:

Yield:

6 servings

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Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
¼ cup margarine
3 tablespoons sunflower seeds
2 tablespoons grated Parmesan cheese
⅔ 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
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon dried basil
salt and ground black pepper to taste
1 (19 ounce) can diced tomatoes
1 cup vegetable broth

Directions

Preheat an oven to 375 degrees F (190 degrees C).
Whisk the flour and baking powder together in a mixing bowl. Cut the margarine into the flour mixture with a knife or pastry blender until the mixture resembles fine crumbs. Fold the sunflower seeds and Parmesan cheese into the mixture. Add most of the milk and mix to a firm dough.
Turn the dough out onto a lightly floured surface and lightly roll to a thickness of 3/8 inch. Cut into 2-inch rounds and arrange on a baking sheet. Brush the tops of the biscuits with the remaining milk.
Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside.
Heat the oil in a large pot over medium-high heat; cook and stir the onion, carrots, turnips, yam, celery, and broccoli in the hot oil until the vegetables are soft, about 10 minutes. Season with the coriander, oregano, basil, salt, and pepper; add the tomatoes and vegetable broth. Simmer the mixture until hot and the liquid has reduced slightly, about 20 minutes. Serve in bowls topped with the mini-biscuits.

Nutrition Facts (per serving)

448	Calories
16g	Fat
66g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 448
% Daily Value *
Total Fat 16g	21%
Saturated Fat 3g	16%
Cholesterol 4mg	1%
Sodium 509mg	22%
Total Carbohydrate 66g	24%
Dietary Fiber 8g	29%
Total Sugars 10g
Protein 10g	20%
Vitamin C 60mg	67%
Calcium 206mg	16%
Iron 5mg	28%
Potassium 1059mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.