Root Vegetable Poutine - Main dishes | Montreal’s Public Markets

Preparation time : 30 min

Total time : 50 min

We decided to dedicate an entire week of this month of November to root vegetables to let you see them under a new light, through many different original recipes!
Discover the root vegetable poutine recipe suggested by Our cheeses, it’s an easy dish to prepare and a perfect comfort food for winter.

Ingredients

Serves 4.

500 ml (2 cups) demi-glace sauce
30 ml (2 tbsp.) old-style mustard
60 ml (1/4 cup) fresh parsley, chopped
As needed peanut or canola oil for frying
½ onion, finely diced
1 litre (4 cups) potatoes, cut into thin sticks
500 ml (2 cups) turnips, cut into thin sticks
500 ml (2 cups) carrots, cut into thin sticks
500 ml (2 cups) rutabaga, cut into thin sticks
500 ml (2 cups) beets, cut into thin sticks
300 g (10 oz.) Tête à Papineau cheese, diced

Preparation

In a saucepan, heat the demi-glace sauce with the mustard and parsley.
Heat the oil to 350˚F (180˚C) in a saucepan or deep fryer and fry the vegetables until they are golden.
Fry the beets last, because they colour the oil. Dry them on paper towels.
Put the vegetable fries in bowls. Garnish with the cheese cubes and top with sauce. Serve on tortillas or pita, with cooked or raw vegetables, sprouts, crackers or croutons.

You can also try this recipe with Curé-Hébert, Le Fou du Roy or other semi-soft cheeses.
The sauce can be prepared in advance and kept in the fridge for 4 to 5 days. Final preparation of the poutine, however, must be done just before eating.

Share this recipe