Jerusalem Artichoke Bread
Baking and Desserts • Kazakhstani
Description
Jerusalem Artichoke Bread
Ingredients
- Rutabaga ½ pieces
- Parsnip ½ pieces
- Celery stalk 1 piece
- Milk 5 fl oz
- Maple syrup 2 spoons
- Jerusalem Artichoke 2 pieces
- Wheat Flour 15 oz
- Baking Powder 1 tablespoon
- Fresh basil leaves 2 stalks
- Activated Baking Soda 1 tablespoon
- Cilantro 2 stalks
- Sage 1 stalk
- Salt ½ spoons
- Carrot 1 piece
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Peel and chop the Jerusalem artichoke as finely as possible. Place it in a bowl, then add the flour, baking soda, baking powder, finely chopped herbs, and salt.
Step 2
Grate the carrot, turnip, and parsnip. Slice the celery as thinly as possible. Add all the vegetables to the sunchoke.
Step 3
Pour the vegetables with milk, maple syrup, and add enough water to knead the resulting dough, about half a cup to a cup.
Step 4
Pour the batter into a greased baking dish and place it in the oven preheated to 355°F for thirty to thirty-five minutes. The bread is done when a toothpick inserted into it comes out clean. At that point, remove it from the oven and the pan, and let it cool.
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