Sweet Potato and Carrot Stew with Rosemary Biscuits

Sweet Potato and Carrot Stew with Rosemary Biscuits

This casserole is a mammoth vegetarian meal, and made its debut on Global’s The Morning Show today. If you want a hearty meal that comes with it’s own buttery biscuit, then look no further than this casserole dish.

Photo by Jasmine DeBouer

Sweet Potato and Carrot Stew with Rosemary Biscuits

A vegetable stew that is so flavourful and satisfying you'll never miss the meat, especially with the fluffy and butery roseemary biscuits on top.
Prep Time30 mins
Cook Time45 mins
1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: vegetablee stew, sweet potato recipes, carrot recipes, healthy stew, meatless mains, biscuits stew, casserole recipees

Ingredients

  • 1 large yellow onion, diced
  • 2 1/2 cups diced carrots
  • 2 1/2 cups diced sweet potato
  • 2 1/2 cups diced celery
  • 1 tbsp dried thyme leaves
  • 2 tbsps fresh chopped rosemary, divided
  • 1 tbsp dijon mustard
  • 1/4 cup spelt flour
  • 2 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 2 cups spelt flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup frozen butter, cut into 1 inch cubes
  • 1/2 cup milk
  • 1/4 cup buttermilk
  • 1 egg, beaten

Instructions

  • In a large cast-iron skillet or Dutch oven over medium heat, warm 1 tbsp olive oil.
  • Add the onion, carrot, celery, sweet potato and a big pinch of salt. Stir, cover and cook for 10 – 15 minutes, or until vegetables are fork tender. Stir occassionaly.
  • Sprinkle in the rosemary and thyme and stir to coat vegetables.
  • Stir in the dijon mustard.
  • Sprinkle in the flour and cook for about 1 minute.
  • Pour in the broth and cream and bring to a boil. Reduce heat to medium low and allow broth to reduce and thicken.
  • Add the peas, stir and allow to cook for 1 minute.
  • Pour vegetable mixture into a 9 x 13 casserole dish.
  • Preheat oven to 400.
  • In a food processor, add the flour, baking powder, baking soda and butter and process until butter is the size of a pea.
  • Pour flour mixture into a bowl and, using a wooden spoon, stir in milk and buttermilk until the dough just comes together. Mix in the rosemary.
  • Pour dough out onto lightly floured parchment paper. Bring it together with your hands with just a few pats and then flatten it out until it's 1-inch thick.
  • Using a biscuit cutter or back of a drinking glass, cut out biscuits and set on top of vegetable mix. Gather scraps and continue until dough is used up.
  • Brush top of biscuits with egg wash.
  • Bake casserole for about 20 – 25 minutes, or until biscuits are golden brown and casserole is bubbling. Serve and enjoy.

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