Mini-Biscuit Yam and Turnip Stew

Warm up your day with this cozy stew, packed with tender yams and turnips for a comforting, hearty meal. It’s easy to make and perfect for sharing with family or friends on a chilly evening.

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TIME1 hr 20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating 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.

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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.

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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.

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Step 4

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

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh yams and turnips for the best flavor and texture.
- Simmer the stew slowly to let the flavors meld together.
- Brush the biscuits with butter before baking for a golden, crispy top.

Why you’ll love it

This dish combines hearty root vegetables with warm, flaky biscuits for a comforting meal. It’s both filling and full of natural sweetness from the yams and turnips. Perfect for chilly days when you want something soothing and easy to make.

Serving ideas

Serve this stew hot in deep bowls with the mini biscuits on the side for dipping. A simple green salad or steamed greens make a nice fresh contrast. You can also add a sprinkle of fresh herbs like parsley or thyme for extra aroma.

Storage & leftovers

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems thick. Biscuits are best eaten fresh but can be wrapped tightly and frozen for up to a month.