
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.


Sweet Potato and Carrot Stew with Rosemary Biscuits
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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