Yam and Turnip Stew with Mini-Biscuits

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.

Step: 1

Preheat an oven to 375 degrees F (190 degrees C).

Step: 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.

Step: 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.

Step: 4

Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside.

Step: 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.

Per Serving: 448 calories; protein 9.9g; carbohydrates 65.8g; fat 16.2g; cholesterol 3.6mg; sodium 508.6mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.