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Cheddar-Parmesan Poutine

Cheddar-Parmesan Poutine recipe

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.

Ingredients

French Fries

Gravy

Method

  1. Fries: Soak cut up potatoes in cold water overnight. Before deep-frying, remove potatoes from water and pat dry.
  2. 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.
  3. If necessary, in saucepan, reheat 2 cups (500 mL) poutine gravy (recipe below) and set aside.
  4. 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.
  5. Serve.
  6. 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.
  7. Season with rosemary, salt and pepper. Simmer for additional 10 minutes.
  8. 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 225 mg

Recipe and photo credit: CanolaInfo.org.


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