Yam and Turnip Stew Topped with Mini Biscuits

Ingredients 0/18

Step 1

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

Step 2

Lightly flour your surface and gently roll out the dough to about 3/8 inch thick. Use a round cutter to cut out 2-inch biscuits and place them on a baking sheet. Give the tops a quick brush with the remaining milk.

Step 3

Pop the biscuits in the oven and bake for around 20 minutes, or until they’re lightly golden and no longer doughy in the middle. Once done, set them aside.

Step 4

Meanwhile, heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, turnips, yam, celery, and broccoli, cooking and stirring until the veggies are tender—this should take about 10 minutes. Season with coriander, oregano, basil, salt, and pepper, then add the tomatoes and vegetable broth. Let everything simmer for about 20 minutes until it’s hot and the liquid has thickened a bit.

Step 5

Ladle the stew into bowls and top each serving with a couple of those warm mini biscuits. Enjoy!