- 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.