The next time you roast some winter vegetables, make a couple of extra cups to save for this stew. Combined with leftover chicken, you’ve got a delicious and quick meal in minutes. I have used a combination of roasted carrots, parsnips, turnips, rutabagas, and sweet potato.
The pecan biscuits recipe is here.
3 tablespoons melted clarified butter
3 tablespoons sweet rice flour
2-3 cups chicken stock
2 cups roasted winter vegetables
about 2 cups shredded cooked chicken
1/4 cup chopped scallion greens
1/4 cup minced fresh parsley (or your favorite herbs)
salt and freshly ground black pepper
Melt the butter in a large saucepan and add the rice flour. Stir vigorously to combine. Add the chicken stock and simmer until thickened. Stir in the remaining ingredients and bring to a simmer. Season to taste and serve with hot pecan biscuits.