Leeks and Jerusalem artichokes velouté, vegan recipe
30
20
2 litres or 8 servings
Yes
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 15 ml (1 tablespoon) of olive oil
- 907 g (2 pounds) or a dozen of small peeled and diced Jerusalem artichokes
- 1 chopped onion
- 1 peeled and diced potatoes
- 1 litre (4 cups) of low sodium vegetables broth
- Salt and pepper, up to taste
- Olive oil and roasted sesame seeds, for garnishing
Preparation
Side-by-side mode
- In a thick bottom casserole, fry leeks and onion in oil at medium-high heat for 5 to 10 minutes.
- Salt and pepper.
- Deglaze with a bit of vegetable broth.
- Add Jerusalem artichokes and diced potato, then pour the remaining broth and boil.
- Reduce heat and simmer for 20 minutes or until vegetables tenders.
- Mix the mixture until obtaining a smooth texture.
- Rectify seasoning if needed.
- Serve with a bit of olive oil and a pinch of sesame seeds.
Chef’s note
Jerusalem artichoke is a tuber rich in inulin, a probiotic fibre. This fiber is the secret of this creamy and lightly sweet velouté.
