Ingredients

• 4 ears of corn, boiled & kernels cut from the cob
• 1/2 large cauliflower, with florets separated 
• carrots, medium diced
• 3 shallots, finely chopped
• 4 medium sized leeks, sliced lengthwise & cut into half moons
• 1 bunch of tarragon
• 2 tbsp of extra-virgin olive oil
• optional: 1 cup of white wine

Instructions

1. Heat 2 tablespoons of olive oil in a skillet over medium high heat.
2. Add the shallots and cook until translucent.
3. Add the carrots, leeks, cauliflower, and tarragon; cook until the vegetables are almost tender.
4. Add corn; for a more complex dish you can add one cup of white wine.
5. Mix all the vegetables well.
6. When all the vegetables are tender, serve with your main dish. This ratatouille will go well with steak, fish or a roast.

Serves 6

Chef