Types de plats

Apéritif, Tapas, Mise en bouche

Brandade à la Truffe

Crudités with Truffle Dipping Sauce (Veggie Buffet)

Guacamole with Truffles

Midnight Canapés with Truffles

Surprise Crudités Buffet

Truffenade Aperitif Cake

Truffenade Canapés with Jerusalem Artichoke Chips

Truffenade Crostini with Eggplant and Parmesan

Starters & Soups

Main Course

Cheese & Dessert

From One Chef to Another

Apéritif, Tapas, Mise en bouche:
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

Download PDF

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.