Mini-Biscuit Yam and Turnip Stew

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ cup margarine
• 3 tablespoons sunflower seeds
• 2 tablespoons grated Parmesan cheese
• 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
• ½ teaspoon ground coriander
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• salt and ground black pepper to taste
• 1 (19 ounce) can diced tomatoes
• 1 cup vegetable broth

Step 1

Warm your oven to 375°F (190°C). In a mixing bowl, whisk together the flour and baking powder. Then, cut the margarine into the flour mixture using a knife or pastry blender until it looks like fine crumbs. Stir in the sunflower seeds and Parmesan cheese. Gradually add most of the milk, mixing until you get a firm dough.

Step 2

Turn the dough out onto a lightly floured surface and gently roll it out to about 3/8 inch thick. Use a 2-inch round cutter to cut out biscuits and place them on a baking sheet. Brush the tops with the remaining milk before popping them in the oven. Bake for around 20 minutes, or until the biscuits are golden and cooked through. Set them aside once done.

Step 3

While the biscuits are baking, heat the oil in a large pot over medium-high heat. Add the onion, carrots, turnips, yam, celery, and broccoli, cooking and stirring until the veggies soften, about 10 minutes. Season with coriander, oregano, basil, salt, and pepper, then pour in the tomatoes and vegetable broth. Let everything simmer until it’s hot and the liquid has thickened a bit, around 20 minutes.

Step 4

Serve the stew in bowls and top each with a warm mini-biscuit. Enjoy!