These French fries are a playful spin on a Quebecois favorite - lightened up
with canola oil. Traditionally made with cheese curds, poutine in this recipe features
cheddar and Parmesan instead for sharper flavors.
- 4 Russet potatoes, peeled and sliced into uniform
- 1 cup sharp cheddar cheese, grated 250 mL
- 1 cup grana padano cheese
or Parmesan, grated 250 mL
- 3 tablespoons chopped fresh dill 45 mL
- 3 tablespoons
chopped fresh flat leaf parsley 45 mL
- 3 tablespoons chopped fresh sage 45 mL
- 5 cups canola oil 1.25 L
- 1/4 teaspoon salt 1 mL
- 1/4 teaspoon pepper 1 mL
- 2 cups poutine gravy 500 mL
- 3/4 cup diced yellow onion 175 mL
- 2 tablespoons
diced carrot 30 mL
- 2 tablespoons diced celery 30 mL
- 2/3 cup canola oil 150
- 1 tablespoon chopped sage 15 mL
- 1/2 teaspoon tomato paste 2 mL
- 1/3 cup
all-purpose flour 75 mL
- 4 cups beef stock 1 L
- 1 tablespoon Worcestershire
sauce 15 mL
- 1 teaspoon chopped garlic 5 mL
- 1 tablespoon chopped rosemary 15
- 1 teaspoon salt 5 mL
- 1/2 teaspoon pepper 2 mL
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- Fries: Soak cut up potatoes in cold water overnight. Before deep-frying,
remove potatoes from water and pat dry.
- Using deep-fryer, heat canola oil to 375 degrees F (190 degrees C). Deep-fry
for 8-10 minutes or until lightly golden. Remove fries from fryer and drain
on paper towels.
- If necessary, in saucepan, reheat 2 cups (500 mL) poutine gravy (recipe
below) and set aside.
- Return fries to deep-fryer and fry for additional 3-5 minutes or until golden
brown. Remove from fryer to stainless steel bowl. Add gravy, cheese and herbs.
Stir gently to combine. Season with salt and pepper.
- Poutine Gravy: In large saucepan, sweat onion, carrot and celery in canola
oil over medium heat until they are slightly caramelized. Stir frequently. Add
sage and tomato paste and sauté for 1-2 minutes. Sprinkle vegetable mixture
with flour and combine to form roux. Heat for about 30 seconds. Add stock, Worcestershire
sauce and garlic. Simmer for 35 minutes.
- Season with rosemary, salt and pepper. Simmer for additional 10 minutes.
- Using immersion blender, purée gravy.
4 servings; Serving size: 1 1/2 cups (325 mL) poutine
Yields 5 cups gravy;
Serving size: 1/2 cup (125 mL)
Leftover gravy can be frozen for future use.
* Nutritional Analysis based on a serving of poutine including 1/2 cup (125 mL)
of poutine gravy.
Per Serving Calories 600 Total Fat 46 g Saturated Fat 8 g Cholesterol 25
mg Carbohydrates 33 g Fiber 3 g Sugars 4 g Protein 20 g Sodium 1080 mg Potassium
Reprinted with permission from