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.
Provided by VeggieBecca
Categories Stew
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside.
- 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.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 65.8 g, Cholesterol 3.6 mg, Fat 16.2 g, Fiber 8 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 508.6 mg, Sugar 10.3 g
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.
Provided by VeggieBecca
Categories Stew
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside.
- 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.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 65.8 g, Cholesterol 3.6 mg, Fat 16.2 g, Fiber 8 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 508.6 mg, Sugar 10.3 g
HEARTY BEEF & SWEET POTATO STEW
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.
Nutrition Facts :
TURNIP STEW-ARABIC STYLE
A wonderful combination of turnips and beef in tomato broth served over white rice.
Provided by HESANTONE
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
- Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.
Nutrition Facts : Calories 350.6 calories, Carbohydrate 29.9 g, Cholesterol 65.7 mg, Fat 15.2 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 240.5 mg, Sugar 10.8 g
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