This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Butternut Squash and Turnip Soup
Turnip and Potato Soup
Mark's Yam and Acorn Squash Holiday Casserole
Bamieh (Middle Eastern Okra Stew)
Mung Bean Stew
more »
Top Related Articles
Sweet Potatoes
Fried Green Tomatoes
Cooking Potatoes
Vegetarian Cuisine
Carrots Are Tops
Tofu Tips
Caramelizing Onions, Step-by-Step
Caramelizing Onions
Blanching and Shocking Vegetables
Roasting Peppers
Related Collections
Canned Tomatoes
Canned Vegetable Broth and Stock
Super Foods - Turnips
Canned Soup and Stock
Canned Vegetables

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Yam and Turnip Stew with Mini-Biscuits

By: VeggieBecca

"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."

Rate/Review | Read Reviews (1)

Prep Time:
30 Min

Cook Time:
50 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup margarine
3 tablespoons sunflower seeds
2 tablespoons grated Parmesan cheese
2/3 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
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 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.