Vegetable Poutine
With a hearty 12 servings of veggies, this better-for-you twist on classic poutine introduces a rainbow of oven-roasted colour—and a whole lot of flavour.
Ingredients
- 2 tbsp cornstarch
- 2 tbsp (30 ml) water
- 3 tbsp unsalted butter
- 2 tbsp unbleached all-purpose flour
- 1 garlic clove, finely chopped
- 1 can (10 oz/284 ml) condensed beef broth, undiluted
- 1 can (10 oz/284 ml) condensed chicken broth, undiluted
- 1 pinch cayenne pepper
- 3 russet or Yukon Gold potatoes, peeled
- 4 carrots, peeled
- 3 parsnips, peeled
- 1 sweet potato, peeled
- 2 cups (250 g) green beans, trimmed
- 3 tbsp (45 ml) olive oil
- 1 cup (100 g) grated sharp cheddar cheese
- 2 cups (350 g) cheese curds
Instructions
- In a small bowl, dissolve the cornstarch in the water. Set aside.
- In a saucepan, melt the butter. Add the flour and continue cooking for about 5 minutes, stirring constantly, until the mixture (the roux) turns golden brown. Stir in the garlic and continue cooking for 30 seconds.
- Add the beef and chicken broths and bring to a boil while stirring with a whisk. Stir in the dissolved cornstarch mixture and simmer for 3 to 5 minutes or until the gravy thickens. Season with the cayenne pepper.
With a hearty 12 servings of veggies, this better-for-you twist on classic poutine introduces a rainbow of oven-roasted colour—and a whole lot of flavour.