1: Prepare and chop 250 g leek. Prepare 250 g cauliflower. Peel 250 g Brussels sprouts and cut into 4 vertically.
2: Peel and rinse 250 g Jerusalem artichokes, then cut into small pieces.
3: Bring 1 litre 500 ml vegetable stock to the boil in a large pan.
4: Tip in the Jerusalem artichokes and leave to simmer until just tender. Remove from the stock with a spider, drain and cool under running cold water to stop them cooking any further. Set aside.
5: Do the same for the cauliflower...
6: ...the Brussels sprouts, then the leek.
7: To finish, return all the vegetable to the stock to reheat for a few minutes. Check the seasoning...
8: ...and serve garnished with a little chopped parsley.
Remarks
It is very important not to overcook the leek so that it stays an attractive green colour.