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.
Instructions
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1
In a small bowl, dissolve the cornstarch in the water. Set aside.
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2
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.
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3
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.
