Yam And Turnip Stew With Mini-Biscuits
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 cup
Margarine3 tbsps
Sunflower Seed2 tbsps
Grated Parmesan Cheese2 cup
Milk (divided)3 tbsps
Vegetable Oil1 small
Yam (peeled and diced)2 stalks
Celery (sliced)2 cups
Broccoli (chopped)1 tsp
Ground Coriander1 tsp
Oregano (dried)1 tsp
Dried Basil1
Salt540 g
Tomatoes (can diced)1 cup
Vegetable BrothDirections:
1
Preheat an oven to 375 degrees F (190 degrees C)
2
Whisk the flour and baking powder together in a mixing bowl
3
Cut the margarine into the flour mixture with a knife or pastry blender until the mixture resembles fine crumbs
4
Fold the sunflower seeds and Parmesan cheese into the mixture
5
Add most of the milk and mix to a firm dough
6
Turn the dough out onto a lightly floured surface and lightly roll to a thickness of 3/8 inch
7
Cut into 2-inch rounds and arrange on a baking sheet
8
Brush the tops of the biscuits with the remaining milk
9
Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes
10
Set aside
11
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
12
Season with the coriander, oregano, basil, salt, and pepper; add the tomatoes and vegetable broth
13
Simmer the mixture until hot and the liquid has reduced slightly, about 20 minutes
14
Serve in bowls topped with the mini-biscuits