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    Ask Chef Dennis » Recipes » How to make Root Vegetable Paella

    How to make Root Vegetable Paella

    Published: Apr 23, 2018 · Modified: Jun 2, 2020 by Chef Dennis Littley · 10 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 3 votes
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    pinterest image for root vegetable paella

    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

    Here are some other recipes you may like: 

    • Chicken and Shrimp Orzo Paella
    • Skillet Paella
    • Tex-Mex Jambalaya
    • Pineapple Shrimp Luau 

    Did you make this? Please RATE THE RECIPE below!

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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: 4
    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
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    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

    Calories: 526kcal | Carbohydrates: 115g | Protein: 15g | Fat: 1g | Sodium: 121mg | Potassium: 1699mg | Fiber: 12g | Sugar: 11g | Vitamin A: 10975IU | Vitamin C: 51.5mg | Calcium: 147mg | Iron: 5.8mg
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    About Chef Dennis

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    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.

    Reader Interactions

    Comments

    1. Craig

      January 23, 2022 at 2:43 pm

      5 stars
      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

      Reply
      • 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

        Reply
    2. Tara

      May 22, 2014 at 11:59 am

      5 stars
      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!!

      Reply
      • 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!

        Reply
    3. Betty Ann @Mango_Queen

      May 21, 2014 at 10:48 am

      5 stars
      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!

      Reply
      • 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!

        Reply
    4. 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.

      Reply
      • 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!

        Reply
    5. Christine from Cook the Story

      May 20, 2014 at 8:10 am

      This is my kind of comfort food!

      Reply
      • Chef Dennis Littley

        May 20, 2014 at 9:36 am

        Thanks Christine! It was a delicious way to enjoy those lovely veggies!

        Reply

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