Leeks and Jerusalem artichokes velouté, vegan recipe
30
20
2 litres or 8 servings
No
Ingredients
- 1 package of 250 g (4 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
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 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 note
Jerusalem artichoke is a tuber rich in inulin, a probiotic fiber. This fiber is the secret of this creamy and lightly sweet velouté.
