Yam and Turnip Stew with Mini-Biscuits

Yam and Turnip Stew with Mini-Biscuits

VeggieBecca 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 448 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 65.8g
  • 21%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 573 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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 neve...

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 ...

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 seasonin...

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 fla...