Jerusalem Artichoke Quick-Bread

Sometimes vegetables that you’ve never seen show up at the market, and you may have no idea what to do with them. Jerusalem artichokes are one of those funky root vegetables that seem to fit this category. Never fear, vegetable lovers, there is hope for the Jerusalem artichoke! Just follow the directions.

2 medium Jerusalem artichokes

2 cups spelt or whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

herbs - basil, coriander, thyme, sage, dill…. Any of your favorites

½ tsp. salt

1 carrot

½ of a turnip

½ of a parsnip

1 stalk celery

½ cup soy milk

½ to 1 cup water

2 tbsp. maple syrup

  Preheat oven to 350 F. Finely chop the artichoke into very small pieces. Place in a bowl with all the dry ingredients. Grate carrot, turnip and parship into the mixture. Finely slice celery, and add to the mixture. Add milk, maple syrup, and enough water to moisten the entire mixture. Pour into a greased baking pan, or bread pan, and bake for 30-35 minutes, or until a skewer pierced through the middle of the bread comes out clean. Remove from the pan, and place on rack to cool.