Finca Foyeta is preparing a vegetable pan for us
Fresh from Carola's garden, hostess of the Finca Foyeta de Tur
Hundreds of different trees grow around the self-sufficient eco-vacation home with a view of the mountains and the sea. Depending on the season, we also offer their fruits, vegetables and herbal teas from our own organic garden as well as our own organic olive oil for sale to our guests. So you can conjure up that Finca Foyeta feeling in your own kitchen long after your stay.
Today I would like to share with you a typical Spanish recipe - prepared differently - with you: A vegetarian vegetable dish that is full of vitamins and tastes delicious in every season: the vegetable pan "La Foyeta".
Ingredients for the vegetable pan "La Foyeta":
For 6 – 8 people in a medium-sized paella pan (approx. 60 – 70 cm) on gas rings on a tripod with a gas bottle or on a gas stove with a spacer or on a wood fire
- 6 - 8 tablespoons of extra virgin olive oil
- 10 cloves of garlic (whole bulb)
- 1 large onion
- 3 large carrots
- 2 large parsnips
- 500 g potatoes
- 1 celery (whole plant)
- 3 large zucchini
- 2 eggplants
- 4 large pointed peppers
- 150 g cherry tomatoes
- 1 small stick of leek
- 1 - max. 3 chili peppers (to taste)
- 10 dried tomatoes in oil
- Flat-leaf parsley
- 0,5 – 1 l vegetable broth (diced vegetables, e.g. Cenovis)
- 2 cans of coconut milk
- Thyme, sage, herbamare, clover, nutmeg, salt, pepper
1. Cut the vegetables into bite-sized pieces, peel the garlic cloves or halve the whole bulb crosswise, halve the cherry tomatoes.
2. Put the olive oil in the still cold paella pan, place the garlic with the cut surface in the oil and fry lightly, but do not let it brown. Then fish out again and put aside.
3. Briefly sear the onions over medium heat until translucent and then add the harder vegetables: fry the carrots, parsnips and potatoes with a spatula. After 7 - 8 minutes, add half of the vegetable stock.
4. Then add the celery stalks, zucchini, aubergines and pointed peppers and stir until the broth has boiled off a little. Gradually add the rest of the broth.
5. After approx. 7 - 8 minutes add the leek, cherry tomatoes and tomatoes soaked in oil and simmer, stirring occasionally, until the broth is reduced.
6. Then add the Koskos milk, turn the heat down to a minimum and add the chilli peppers as required, as well as freshly crushed sage and fresh thyme. Wait a few minutes until the coconut milk is reduced again and now watch the exact moment to remove the heat so that the vegetable pan doesn't get too dry.
7. Season with herbamare, black clover, salt and pepper, chop the flat-leaf parsley and pour over the pan.
I hope that with this recipe I was able to conjure up a bit of the Spanish way of life in your own four walls. Enjoy yourself and see you soon in the Finca Foyeta de Tur!
– Carola Belloni