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Cheddar Parmesan Poutine

Cheddar Parmesan Poutine

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

Poutine

  • 4 Russet potatoes, peeled and sliced into uniform sticks
  • 1 cup sharp cheddar cheese, grated 250 mL
  • 1 cup grana padano cheese or Parmesan, grated 250 mL
  • 2 cups poutine gravy 500 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

Poutine Gravy

  • 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 mL
  • 1 tablespoons 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 mL
  • 1 teaspoon salt 5 mL
  • 1/2 teaspoon pepper 2 mL

Instructions

  1. Poutine: 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. Serve.
  5. 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.
  6. 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.
  9. Leftover gravy can be frozen for future use.

Yield: 4 servings | Serving size: 1 1/2 cups (325 mL) poutine

Nutritional analysis - per serving including 1/2 cup (125 mL) of gravy: 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

Source: Josh Henderson, Skillet Street Food, Seattle

Recipe and photo credit (used with permission): CanolaInfo.org


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