Pumpkin and leeks ratatouille

Author: Les Cultures de chez nous
Ratatouille à la citrouille et aux poireaux
Preparation 20
Baking 30
Portions 6
Freezing No


  • 1 seeded and diced green pepper
  • 1 seeded and diced red pepper
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 4 chopped garlic cloves
  • 500 ml (2 cups) of diced pumkin
  • 125 ml (1/2 cup) of olive oil
  • 3 diced Italian tomatoes
  • 60 ml (1/4 cup) of white wine
  • 15 ml (1 tablespoon) of Provence herbs
  • Salt and pepper up to taste
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  • In a large casserole, brown pepper, leeks, garlic and pumkin with olive oil for 5 minutes.
  • Add ingredients left and continue cooking until tomatoes tenders.

Chef's notes

This preparation is very tasty on pastas, couscous or quinoa. Served on toast, it goes well with cheeses.