Jerusalem Artichoke Bread

Baking and Desserts | Kazakhstani cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Jerusalem Artichoke Bread

Ingredients

Rutabaga - ½ pieces
Parsnip - ½ pieces
Celery stalk - 1 piece
Milk - 4 fl oz
Maple syrup - 2 spoons
Jerusalem Artichoke - 2 pieces
Wheat Flour - 16.9 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 356°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.