Root Vegetables Poutine

Root Vegetables Poutine

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

  • 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

  1. In a saucepan, heat the demi-glace sauce with the mustard and parsley.
  2. Heat the oil to 350˚F (180˚C) in a saucepan or deep fryer and fry the vegetables until they are golden.
  3. Fry the beets last, because they colour the oil. Dry them on paper towels.
  4. 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.
Preparation
30 minutes
Cooking
20 minutes
Servings
4 portions
Category
Side dishes
Main dishes
Recipe by
Les Fromages d'ici

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.