Yam and Turnip Stew with Mini-Biscuits Recipe - Allrecipes.com
Yam and Turnip Stew with Mini-Biscuits Recipe

Yam and Turnip Stew with Mini-Biscuits

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside.
  5. 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.
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Reviews More Reviews

Feb 22, 2011

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.

Mar 19, 2013

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!


4 Ratings

Apr 18, 2014

This is so close to a 5-star recipe for me. My biscuits were a bit hard/dry, so next time I'll use a bit of something else mixed with my whole-wheat flour, and maybe add a little herbal seasoning into the biscuits. The seasoning of the stew was fantastic! I didn't cut the yam quite as small as I'd like, so the pieces were not as cooked as they will be next time. Also, couldn't find a turnip, so used a pasnip instead. Very yummy!

Dec 12, 2012

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.


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  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 65.8 g
  • 21%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 573 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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