Name: Root Vegetable Paella
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 Turnip peeled and cut into chunks; 1 Parsnip peeled and cut into chunks; 2 slices Carrots peeled and cut into large; 1 Onion peeled and cut into chunks; 1 Fennel bulb cleaned and cut into chunks; 2 Potatoes cleaned and cut into chunks; 1 head garlic (peeled cloves); 12 oz whole mushrooms washed; 12 oz grape tomatoes washed; Olive Oil as needed; Sea Salt and Black Pepper to taste; 1 - 2 pinch Saffron; 2 cups rice; 4 -5 cups vegetable stock

5 from 3 votes

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How to make Root Vegetable Paella for your next Meatless Monday!

A few weeks ago I made my version of a Tex-Mex Jambalaya and during the show, the question came up about Vegetarian Options for the dish and I mentioned a Root Vegetable Paella. I had never made this version of Paella and although I strayed considerably from the Classical Interpretation of this dish it proved to be worthy of the name!

White platter with saffron rice and root vegetables made paella style on a wooden cutting board with a pale yellow striped napkin and a serving spoon and fork on the plate

Although the dish does require a little bit more time in prepping the veggies and may leave Carnivores feeling a little unsatisfied it was wonderfully delicious with the vegetable retaining their flavors while caramelizing adding even more to the dish. The Saffron Rice was true to its name and although I left the Soffritto out of this dish because of all the veggies I had added, it still had a lovely flavor with that rich unmistakable Saffron flavor.

side view of White platter with saffron rice and root vegetables made paella style on a wooden cutting board with a pale yellow striped napkin and a serving spoon and fork on the plate

So whether you make this one of your Meatless Monday dinners or serve it as a side dish to accompany your favorite grilled protein I promise its sure to be a hit with your friends and family and a delicious dish for a light satisfying dinner during the summer months. Just add some crusty bread and a glass of wine and it will be a night to remember!

close up of White platter with saffron rice and root vegetables made paella style

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overhead view of Vegetable Paella on a white platter

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5 from 3 votes

Root Vegetable Paella

Looking for a delicious Meatless Monday option for your family? Spice things up a bit at your family table with my easy to make Root Vegetable Paella. Just make sure to make enough because everyone is going to want seconds!

Prep Time20 mins

Cook Time55 mins

Total Time1 hr 15 mins

Course: Entree

Cuisine: Spanish

Servings:

Calories: 526kcal

Author: Chef Dennis Littley

Ingredients

1 Turnip peeled and cut into chunks
1 Parsnip peeled and cut into chunks
2 slices Carrots peeled and cut into large
1 Onion peeled and cut into chunks
1 Fennel bulb cleaned and cut into chunks
2 Potatoes cleaned and cut into chunks
1 head garlic peeled cloves
12 oz whole mushrooms washed
12 oz grape tomatoes washed
Olive Oil as needed
Sea Salt and Black Pepper to taste
1 – 2 pinch Saffron
2 cups rice
4 -5 cups vegetable stock

US Customary – Metric

Instructions

Preheat oven to 350 degrees
Clean and prep all vegetables
Toss vegetables in a light coating of Extra Virgin Olive Oil, add sea salt and fresh ground pepper to taste
Place lightly oiled seasoned veggies covered with foil for 25 minutes, then uncover and continue roasting for an additional 15 minutes
While Veggies are roasting begin your cooking your saffron rice.
In a large skillet, add a tablespoon of olive oil and rice. Stir rice to slightly saute rice for 2-3 minutes.
Add vegetable stock and saffron. Stir to blend together then cover and allow to simmer while cooking rice. Stir occasionally, rice should take about 30-40 minutes to cook.
Rice and Veggies should be done about the same time, for assembly on a large platter use the Saffron Rice as a base, arranging the beautiful roasted veggies on top of the rice.

Nutrition

Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

About Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

Comments

Craig

January 23, 2022 at 2:43 pm

Hello Chef Dennis,
Made this in a cast iron skillet along with bbqd’ chicken thighs on the grill.
Getting ready for football finals as we have a crowd today. They are always asking what am I cooking today and my response is “Let’s see what Chef Dennis has …”…made your Irish Shepherds Pie on Friday…gone…
Thank you Chef.
Craig

- Chef Dennis Littley
  
  January 24, 2022 at 8:31 am
  
  thanks for the great review and comment Craig! I’m very happy to hear you’ve been enjoying my recipes
  
Tara

May 22, 2014 at 11:59 am

What a healthy and delicious looking meal, I love when vegetarian meals are bumped up to a magnificent level like this, you would never miss the meat!!

- Chef Dennis Littley
  
  May 22, 2014 at 5:23 pm
  
  Thanks Tara we really enjoyed dinner and look forward to eating more vegetarian meals this summer, especially with the heat in Florida!
  
Betty Ann @Mango_Queen

May 21, 2014 at 10:48 am

I love paella because it reminds me of my late mom and how she used to make it for us. But this is a new twist, with many delicious, healthy flavors. Must try this one soon. Thanks for sharing the recipe and hope your week is going great, Chef Dennis!

- Chef Dennis Littley
  
  May 21, 2014 at 8:23 pm
  
  It was a nice change Betty Ann, we don’t eat enough veggies and this sure was a great way to pack them in!
  
Sylvia Ellie

May 21, 2014 at 6:49 am

Looks fantastic! Although I am not a vegetarian, this colorful, filling dish could become a regular weekly dinner for me.

- Chef Dennis Littley
  
  May 21, 2014 at 8:24 pm
  
  We’re not vegetarian either Sylvia and it was a departure for us but a nice change with a delicious meal!
  
Christine from Cook the Story

May 20, 2014 at 8:10 am

This is my kind of comfort food!

- Chef Dennis Littley
  
  May 20, 2014 at 9:36 am
  
  Thanks Christine! It was a delicious way to enjoy those lovely veggies!