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Truffles

Truffle Flavoured Oils and Vinegars

“Epeautre” Wheat Risotto with Truffenade

Boudin Blanc Truffé

Brandade à la Truffe

Brocoli Purée with Truffles

Chicken Breast with Celeriac & Truffle Sauce

Chicken Breasts with Morels and Truffle Juice

Chilled Soup with Celeriac and Truffles

Duck Breasts with Black Truffle Honey

Foie Gras with Truffled Jelly

Fresh Pasta Bathed in Truffenade

Fresh Pasta with Truffle

Leg of Lamb with Truffled Ragout

Pumpkin Purée with Rabasse

Pureed Jerusalem Artichokes with Truffles

Rabasse Polenta

Rabbit in Mustard Sauce with Truffles

Rack of Lamb with Truffled Mustard

Risotto with Truffenade and Asparagus Tips

Roast Chicken, Potatoes with Truffle sauce

Rolled Omelet with Truffenade

Sauteed Langoustines with Truffle & Broomflower jelly

Scallops of Foie Gras and Quince with Truffle Port Sauce

Shredded Duck with Truffle Port Sauce

Small Vegetables Stuffed with Truffles

Smashed Potatoes with Truffles

St Jacques Roties à la Truffe

Tomato Juice with Truffles

Truffenade Aperitif Cake

Truffenade Canapés with Jerusalem Artichoke Chips

Truffenade Crostini with Eggplant and Parmesan

Truffle Parmentier Gratin

Truffled Fish

Truffled Gazpacho (Olive oil version)

Truffled Goat Cheese Salad

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

Condiments and Truffle-Flavoured preparations

Truffles Sauces

Honey and Truffle Chutneys

Wild Mushrooms

Professional ingredients

Truffles

Rabasse Spray

Black Truffle Oils and Vinegars

Truffle Flavoured Oils and Vinegars:
Truffenade Canapés with Jerusalem Artichoke Chips

This is delicious and thoroughly original! Serves 4

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Truffenade with Olives (11% of Truffles)

Other ingredient :

1 jar Black or Green Truffenade Truffieres de Rabasse
Truffle Olive Oil Truffieres de Rabasse

Vegetable oil for frying
4 Jerusalem artichokes, unpeeled
Sea salt & Freshly ground pepper
Cheese Grater or Shaver
Skimmer
Paper towel

The recipe

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1 Heat 3-4 inches of oil in a frying pan.

2 Thinly slice the Jerusalem artichokes using a truffle or cheese grater or mandoline. Salt them and place on paper towel.

3 Place the chips in the hot oil. As soon as they are colored, remove them with a skimmer. Drain on paper towel.

4 Spread Truffenade on toasts, and top with a chip.

My advice: The chips can be eaten hot or cold. Keep them refrigerated in an airtight container, for several days.