Provencal leeks

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 5
Portions 4
Freezing No


  • 3 leeks white from Les Cultures de chez nous
  • 15 ml (1 tablespoon) of vegetable oil
  • 2 crushed garlic cloves
  • 4 tomatoes
  • 5 ml (1 teaspoon) of thyme
  • 30 ml (2 tablespoons) of chopped fresh parsley
  • 60 ml (4 tablespoons) of dry white wine or chicken broth
  • Salt and pepper
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  • Slice leeks white into sections of 2 inches (5 cm). Cook for 10 to 15 minutes into lightly salted boiling water until tender.
  • Meanwhile, heat oil in a small pan and brown garlics until tender. Add tomatoes, herbs and wine. Simmer slowly for 10 minutes until tomatoes tenders. Season with salt and pepper. When leeks are cooked, drain and set on a serving plate. Cover leeks with tomato sauce. Garnish with parsley.

Chef's notes

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