Yam And Turnip Stew With Mini-Biscuits Recipe

Name: Yam And Turnip Stew With Mini-Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 cup margarine, 3 tablespoons sunflower seeds, and more.

Yes, Yam And Turnip Stew With Mini-Biscuits falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yam And Turnip Stew With Mini-Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions