International Recipes
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.
Yield: 4 servings; 1 1/2 cups (325 mL) poutine
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
Poutine
- Soak cut up potatoes in cold water overnight. Before deep-frying, remove potatoes from water and pat dry.
- Using a deep fryer, heat canola oil to 375 degrees F (190 degrees C). Deep fry for 8 to 10 minutes or until lightly golden. Remove fries from fryer and drain on paper towels.
- If necessary, in a saucepan, reheat 2 cups (500 mL) poutine gravy (recipe below) and set aside.
- Return fries to deep-fryer and fry for an additional 3 to 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.
Poutine Gravy
- In a 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 to 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.
- Season with rosemary, salt and pepper. Simmer for additional 10 minutes.
- Using immersion blender, purée gravy.
- Leftover gravy can be frozen for future use.
Nutrition
Per serving including 1/2 cup (125 mL) of gravy: Calories 600 Total Fat 46g Saturated Fat 8g Cholesterol 25mg Carbohydrates 33g Fiber 3g Sugars 4g Protein 20g Sodium 1080mg Potassium 225mg
Attribution
Recipe and photo used with permission from:
CanolaInfo
Source: Josh Henderson, Skillet Street Food, Seattle