The greatest comfort food of all time: Poutine
Salty, cheesy, crispy, hot!
What is it about this tasty dish that makes it so addictive? Theres something about the way the cheese melts, and squeaks in-between your teeth as you eat it, or is it because its the only thing that will cure your terrible hangover after a rough night. It's everything you could ever want and need but please enjoy carefully, as over consumption might lead to a food coma.
Authentic Canadian Poutine
PREP TIME - 30 mins | COOK TIME - 30 mins | TOTAL TIME - 1 hr | SERVES - 3 people
Ingredients
Poutine Gravy:
- 3 Tbsp cornstarch
- 2 Tbsp water
- 6 Tbsp unsalted butter
- 1/4 cup unbleached all purpose flour
- 20 oz beef broth
- 10 oz chicken broth
- Pepper, to taste
(Alternatively - you can buy a pre-made gravy packet)
For Deep Fried Fries:
- 2 lbs Russet potatoes, (3-4 medium potatoes)
- Peanut or other frying oil
(Alternatively - you can oven-roast the potatoes for healthier fries)
Toppings:
- 1 - 1 1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)
Instructions
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
- Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
- For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
- Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
- Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
- To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
- Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
This recipe is from: https://www.seasonsandsuppers.ca/authentic-canadian-poutine-recipe/
This recipe can also be made vegan!
Poutine Gravy:
- 3 Tbsp avocado or melted coconut oil (if avoiding oil, sub water)
- 2 medium shallots (minced)
- 1 1/2 cups diced button or cremini mushrooms
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 1 Tbsp balsamic vinegar
- 1 tsp 1 tsp coconut aminos (optional)
- 3 Tbsp cornstarch (or arrowroot // if not GF, sub all-purpose flour)
- 1/2 cup vegetable broth (DIY or store-bought)
- 1 cup unsweetened plain almond milk
- 1-2 tsp vegan worcestershire sauce or ketchup*
- 1 batch Easy Vegan Mozzarella “Cheese” (separated into 1 tsp amounts // which act as “cheese curds” // or sub 1 cup store-bought vegan mozzarella cheese)*
Full recipe here: https://minimalistbaker.com/easy-vegan-poutine/