Pumpkin and leeks ratatouille

Name: Pumpkin and leeks ratatouille
Prep time: 50 min
Cook time: 30 min
Yield: 6
Cuisine: Accompagnements
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

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Author: Les Cultures de chez nous

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Preparation 20

Baking 30

Portions 6

Freezing No

Ingredients Preparation

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.