Root Vegetable Skillet with Scallion Biscuits

By Alexandra Caspero on February 18, 2014

As a vegetarian, I’ve never been convinced of the magical healing powers of chicken noodle soup. That doesn’t stop everyone else though from praising the power of warm broth.  Without fail, every time I have a cold someone urges me to go home and sip on soup. While my chicken-less soup does the trick sometimes, I was craving something a bit more hearty last month when I was under the weather.

I’m convinced that comfort foods are more linked to memory, not to any actual comfort they provide. As a child, I would request cinnamon-sugar toast or buttered noodles whenever I was sick. To this day whenever I have either of those foods, I am reminded of days home from school, drinking tea and watching Saved by the Bell.

When I couldn’t decide between a soup or heavier comfort food like grilled cheese or pot pie, this skillet came together. The perfect combo of hearty root vegetables in a stew-like base, topped with fluffy scallion biscuits. It also has the advantage of being a one-dish meal, perfect when you don’t feel like doing anything- let alone cooking.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 


Root Vegetable Skillet with Scallion Biscuits


A hearty vegan casserole topped with homemade scallion biscuits.



For the filling:

  • 1 large onion, diced
  • 4 carrots, chopped
  • 2 stalks celery, chopped
  • 1 parsnip, chopped
  • 1 medium butternut squash, peeled and chopped
  • 3 tbsp. fresh thyme
  • 1 tbsp. whole grain mustard
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1/4 cup cashew cream or other heavy cream (optional)
  • 1 cup frozen peas
  • salt/pepper

For the onion biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or additional all-purpose flour)
  • 1/2 cup cornmeal
  • 1 scallion, sliced very thin
  • 2 tsp. baking powder
  • 2 tsp. sugar
  • 1/4 tsp. baking soda
  • 6 tbsp. cold non-hydrogenated butter
  • 1 cup unsweetened non-dairy milk
  • 1 tbsp. fresh lemon juice or 1 tbsp. white vinegar


  1. Make the filling:
  2. In a large cast-iron skillet or heat safe dutch oven, heat 1 tbsp. olive oil over medium heat. Add the onions, carrots, butternut squash, carrots and parsnip and a pinch of salt and pepper. Stir, cover and cook for 10-15 minutes until vegetables are tender and reduced. Stir every few minutes.
  3. When vegetables are tender, stir in the mustard.
  4. Sprinkle the flour over the vegetables, stir and cook until flour is toasted, about 2 minutes.
  5. Whisk in the vegetable broth, cashew cream (if using) and bring to a boil. Reduce heat to low and cook until broth has thickened.
  6. Add the peas.
  7. Make the biscuits:
  8. Add the lemon juice or vinegar to 1 cup of non-dairy milk, let sit.
  9. Whisk the flours, cornmeal, scallions, baking powder, sugar, baking soda and pinch salt. Using a pastry cutter or your fingers, crumble in the butter until it resembles coarse crumbs.
  10. Add 3/4 cup non-dairy milk mixture and stir until the dough comes together.
  11. Add more milk if needed.
  12. Preheat the oven to 375 degrees F.
  13. Using a spoon, drop mounds of biscuit batter onto the top of the vegetables in the skillet.
  14. Place the skillet into the oven and bake until top is golden, about 25 minutes.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)


Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(11 comments) leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kathryn
      April 14, 2014 AT 7:15 pm

      I made this tonight! Outstanding! yum-o!

    2. tricia stacy
      March 23, 2014 AT 9:37 am

      Could you please post the cashew cream recipe. . This sounds so yummy….

    3. Shannon Y-I-V
      February 26, 2014 AT 2:14 pm

      So comforting and delicious, yum!! I really want to try making biscuits like this but so far haven’t gotten up the courage.

      1. DK
        February 26, 2014 AT 6:59 pm

        Thanks Shannon! No courage needed for these biscuits, they are so easy! Just combine, drop and bake 🙂

    4. Rachael@AnAvocadoADay
      February 18, 2014 AT 2:13 pm

      This looks so good! I wish I had this recipe when I was sick with a cold last week!

      1. DK
        February 19, 2014 AT 9:27 am

        Thanks Rachael!