Leeks and Jerusalem artichokes velouté, vegan recipe

Author: Geneviève Arbour Dt. P.
Preparation 30
Baking 20
Portions 2 L or 8 portions
Freezing No


  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of olive oil
  • 900 g or a dozen of small peeled and diced Jerusalem artichokes
  • 1 chopped onion
  • 1 peeled and diced potatoes
  • 900 ml (4 cups) of low sodium vegetables broth
  • Salt and pepper up to taste
  • Olive oil and roasted sesame seeds, for garnishings
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  • 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 vegetables broth.
  • Add Jerusalem artichokes and diced potato then pour remaining broth and bring to a 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 notes

Jerusalem artichoke is a tuber rich in inulin, a probiotic fiber. This fiber is the secret of this creamy and lightly sweet velouté.