By MANDY SINCLAIR
Jerusalem artichoke bread
300g Jerusalem artichokes, peeled, chopped, plus 1 extra thinly sliced
¼ cup cream
2 cups self-raising flour, sifted
60g cold butter, chopped
1 tsp finely chopped rosemary, plus extra sprigs for topping
1/3 cup buttermilk, plus 1 tsp extra for brushing
180g fetta, crumbled
butter, to serve (optional)
1. Preheat oven to 220C or 200C fan. Line a baking tray with baking paper.
2. Cook Jerusalem artichoke in a large pan of boiling salted water for 20-30 mins, until tender. Drain and return to pan. Add cream and mash well. Cool.
3. Place flour and a pinch of salt into a large bowl. Add butter and using fingertips, rub butter into flour until mixture resembles breadcrumbs. Add mashed Jerusalem artichoke mixture and chopped rosemary and stir to combine. Make a well in centre. Add buttermilk. Using a flat bladed knife, stir until a dough forms.
4. Turn dough onto a lightly floured surface and knead gently to form an oval loaf shape. Divide into three equal pieces and roll each piece into a log. Plait the three pieces together and place onto prepared tray. Top with sliced artichoke, rosemary sprigs and fetta, pressing lightly into dough. Brush with extra buttermilk. Bake for 30-40 mins, until hollow sounding when tapped. Break into pieces and serve with butter, if using.
This is a wet dough and can be a little difficult to handle. If too wet, knead a little more flour into dough before plaiting.
try this …….
Jerusalem artichoke & leek soup
Heat 1 tbsp olive oil in a large pan on medium. Cook 2 chopped leeks for 2-3 mins, until soft. Add 600g peeled and chopped Jerusalem artichokes, 2 chopped potatoes and 4 cups chicken stock. Bring to boil. Reduce heat to low and cook for 20-30 mins, until vegetables are tender. Using a stick blender, blend until smooth.
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