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.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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