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 (2/3 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 pork and chicken into strips. Roast separately. Do the same with shrimps. Set aside.
  • In a cocotte, brown onion and chopped garlic. Melt a cube of broth in 1/4 liter (1 cup) of water. Pepper and soak the meats : pork first (about 15 minutes) then add chicken. Simmer another 5 minutes. Wash and prepare vegetables : cabbage sliced into strips, turnip, carrots into strips, Les Cultures de chez nous sliced leeks, beans in small segments. Brown for 10 minutes. Must be crispy.
  • In 1 liter (4 cups) of salted boiling water, set pastas in and cook 3 minutes. Drain, cut roughly and brown in a bit of oil. Season up to taste.
  • Drain meats, but keep the broth. In a large plate, mix all ingredients : meats, srimps, pastas, vegetables and soy sauce. Spray with meat's baking juice. Serve warm.

Chef's notes

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