Pumpkin and leeks ratatouille recipe 4188 176fbb24-1a72-424e-b5b8-62ca4c1642da /media/nn3nmwnv/ratatouille-à-la-citrouille-et-aux-poireaux.jpg Crazy Leeks Crazy Leeks 10/20/2021 1:24:48 p.m. 0 0 50 6 Accompagnements Comfort food Gratins and vegetables Squashes Vegetarian
Pumpkin and leeks ratatouille

Pumpkin and leeks ratatouille

Print
20
30
6
No
Ingredients
  • 1 seeded and diced green pepper
  • 1 seeded and diced red pepper
  • 1 package of 250 g (4 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
Preparation
Side-by-side mode
  • 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 note

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

Pumpkin and leeks ratatouille

Ingredients
  • 1 seeded and diced green pepper
  • 1 seeded and diced red pepper
  • 1 package of 250 g (4 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
Preparation
Side-by-side mode
  • 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 note

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

Rate this recipe

Cancel