For a richer flavor, consider using roasted yams and turnips. Roasting brings out their natural sweetness. Feel free to substitute other vegetables based on your preference and what's in season. Sweet potatoes, parsnips, or butternut squash would be excellent additions. If you don't have sunflower seeds, pumpkin seeds or chopped walnuts would work well in the biscuits. For a vegan version, use plant-based margarine and milk, and ensure your Parmesan cheese is vegan-friendly or omit it altogether. The mini-biscuits can be made ahead of time and stored in an airtight container. Reheat them slightly before serving.
Yam and Turnip Stew with Mini-Biscuits
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS12
A comforting and rustic stew featuring the earthy sweetness of yams and turnips, elevated by delicate, savory mini-biscuits. These aren't your average dumplings; they're a delightful burst of flavor and texture that perfectly complements the rich, aromatic broth.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol4 mg
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Fiber8 g
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Protein10 g
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Saturated Fat3 g
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Sodium509 mg
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Sugar10 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepIn a large mixing bowl, whisk together the flour and baking powder. Cut in the chilled margarine using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)
03
StepFold in the sunflower seeds and Parmesan cheese. Gradually add most of the milk, mixing until a firm dough forms. Add more milk, a tablespoon at a time, if needed. (5 minutes)
04
StepTurn the dough out onto a lightly floured surface and gently roll to a thickness of about 3/8 inch. Use a small cookie cutter or spice jar lid to cut out mini-biscuits. (10 minutes)
05
StepArrange the biscuits on a baking sheet lined with parchment paper. Brush the tops with the remaining milk. (5 minutes)
06
StepBake in the preheated oven until the biscuits are lightly golden brown and cooked through, about 20 minutes. Set aside to cool slightly. (20 minutes)
07
StepWhile the biscuits are baking, heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, turnips, yam, celery, and broccoli. Cook, stirring occasionally, until the vegetables are slightly softened, about 10 minutes. (10 minutes)
08
StepSeason with coriander, oregano, basil, salt, and pepper. Add the diced tomatoes and vegetable broth. Bring to a simmer, then reduce heat and cook for about 20 minutes, or until the vegetables are tender and the stew has thickened slightly. (20 minutes)
09
StepLadle the stew into bowls and top with the warm mini-biscuits. Serve immediately.
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Monroe Hudson
Jul 1, 2025I added a bay leaf to the stew while it simmered and it gave it a wonderful depth of flavor.
Sophia Howellhills
Jul 1, 2025A really creative stew recipe, I love the addition of the sunflower seed biscuits.
Thora Hauck
Jun 30, 2025I made a double batch of the biscuits and they were gone in minutes! Everyone loved them.
Louie Schamberger
Jun 30, 2025The instructions were very clear and the timings were accurate.
Francisco Green
Jun 29, 2025My kids are picky eaters, but they devoured this stew and the biscuits. A definite win!
Steve Hane
Jun 21, 2025Easy to follow and the results were fantastic! Will definitely make again.
Mozell Stroman
Jun 20, 2025So comforting and flavorful! A perfect fall meal.
Bettie Powlowski
Jun 20, 2025Next time I might try adding a little bit of cheese to the biscuit dough. Yummy
Velda Gulgowski
Jun 19, 2025I didn't have turnips so I used parsnips instead, and it worked perfectly!
Kathlyn Williamson
Jun 17, 2025This stew is amazing! The mini-biscuits are the perfect topping - so much better than dumplings.