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!
Author: Chef Dennis Littley
1Turnip peeled and cut into chunks
1Parsnip peeled and cut into chunks
2slicesCarrots peeled and cut into large
1Onion peeled and cut into chunks
1Fennel bulb cleaned and cut into chunks
2Potatoes cleaned and cut into chunks
1headgarlic peeled cloves
12ozwhole mushrooms washed
12ozgrape tomatoes washed
Olive Oil as needed
Sea Salt and Black Pepper to taste
1 - 2pinch Saffron
4 -5cupsvegetable stock
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.
Root Vegetable Paella
Amount Per Serving
Calories 526Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Total Carbohydrates 115g38%
Dietary Fiber 12g48%
* Percent Daily Values are based on a 2000 calorie diet.