Jerusalem Artichoke Bread


  • 300g Self raising flour
  • 300g Jerusalem Artichokes
  • 100g Feta
  • 60g butter
  • 60ml Single/Sour Cream or Creme Fraiche
  • 50ml Buttermilk
  • Pinch of salt
  • 2 Sprigs of Rosemary


Peel and boil the Jerusalem artichokes till tender and then drain. Mash to a pulp combining with the cream. Leave to cool.

Rub together the self raising flour (sifted) with the butter till the mixture resembles breadcrumbs. Add the Jerusalem Artichokes, salt and one sprig of rosemary finely chopped.
Mix together and then add the buttermilk and work with a metal spoon until it becomes a dough.

Roll out with extra flour and either shape as a loaf or plait. Transfer to a baking sheet and crumble the feta on top. Add the remaining rosemary to the top and thin slices of Jerusalem Artichoke (if desired). Bake in the oven for 35 minutes at 210 Celsius.


The recipe can be altered using different herbs and cheeses. For example Thyme and cheddar, Oregano and Halloumi

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