Recipe 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."
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grated Parmesan cheese
yam, peeled and diced
salt and ground black pepper to taste
1 (19 ounce) can
I made different biscuits (100% whole wheat with sunflower seeds and Dubliner cheese) and substituted turkey stock I made the night before instead of veggie broth. It was fantastic!! I've never really had a turnip before and we absolutely loved this stew. 5 stars for sure.
Spelt and barley flours were used in the delicious biscuits, with the best part being the sunflower seeds! With so many vegetables in the stew, I really enjoyed my lunch! Thanks for both parts within this one recipe!
I did like this stew, but my husband would not eat it - tried one bite and put it back. I guess it's not for everyone, but if you like vegetable stews, this one has a nice, different kind of flavor to it. I struggled with the biscuits - not sure if the proportions are really correct in this recipe or if I just did something wrong? I ended up having to add more milk and rolling the dough into little balls, they turned out kind of hard.
* Percent Daily Values are based on a 2,000 calorie diet.
Yam and Turnip Stew with Mini-Biscuits
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 448
** Calories from Fat: 146
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