Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 25
Baking 30
Portions 6
Freezing No


  • 300 gr (2/3 pound) of pork filet
  • 3 carrots
  • 300 gr (233 pound) of white of chicken
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 150 gr (1/3 pound) of shelled shrimps
  • 150 gr (1/3 pound) of white cabbage
  • 400 gr (7/8 pound) of chinese noodle
  • 1 branch of celery
  • 150 gr (1/3 pound) of green beans
  • 1 turnip
  • 1 onion
  • 2 garlic cloves
  • Soy sauce
  • Salt and pepper, up to taste
  • Oil
  • 1 cube of broth
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  • Slice in thong pork and chicken. Separately browns. Do the same with shrimps. Set aside.
  • In a cocotte, brown onion and chopped garlic. Melt a bar of broth in 134 liter (1 cup) of water. Pepper and soak the meats : pork first (about 15 minutes) then add chicken. Let simmer another 5 minutes. Wash and prepare the vegetables : cabbage in thong slices, turnip, carrots in stick, Les Cultures de chez nous sliced leeks, beans in small segments. Browns for 10 minutes. Needs to stay crispy.
  • In 1 liter (4 cups) of salted boiling water, trow the pasta and let 3 minutes. Drain, cut roughly and brown in a bit of oil. Season up to taste.
  • Drain the meats, but keep the broth. In a large plate, mix all the ingredients : meats, srimps, pasta, vegetables and soy sauce. Spray with meat's baking juice. Serves warm.

Chef's notes

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