The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2014
- vegetable oil for deep-frying
- 18 kg baking potato (such as russet)
- 1/3 cup warm water
- 2 dried morel mushrooms
- 4 teaspoons vegetable oil
- 1 onion chopped
- 2 shallots chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 6 fresh thyme
- 3 cups sodium-reduced beef broth
- 2 cups sodium-reduced chicken broth
- 1 tablespoon mixed whole peppercorns
- 2 teaspoons cider vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon Worcestershire sauce
- pinch dried sage leaf
- pinch salt
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 375 g cheese curds
MethodGravy: In small bowl, pour warm water over mushrooms; let stand until softened, about 15 minutes.
Meanwhile, in Dutch oven, heat oil over medium heat; cook onion, shallots, garlic, tomato paste and thyme until onions and shallots are softened and golden, about 5 minutes. Stir in beef broth, chicken broth, peppercorns, vinegar, sugar, Worcestershire sauce, sage, salt, mushrooms and mushroom soaking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve into large glass measure. Discard onion mixture.
In same Dutch oven, melt butter over medium heat; add flour, whisking constantly, until mixture forms smooth paste and is pale butterscotch colour, about 4 minutes. Whisk in reserved broth mixture; bring to boil. Reduce heat and simmer, whisking constantly, until thickened, about 5 minutes.
In deep fryer or deep pot, pour enough oil to come no more than halfway up side; heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Meanwhile, scrub potatoes; cut lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 at a time, cut lengthwise into 1/4-inch (5 mm) wide sticks. Pat dry.
Working in small batches, blanch potatoes in oil until barely golden, 30 to 45 seconds. Transfer to paper towel–lined baking sheet to drain.
Working in batches, return potatoes to oil and fry until tender and golden, 4 to 5 minutes. Transfer to paper towel–lined baking sheet to drain.
Divide half of the cheese curds among 8 bowls; top each with some of the fries and the remaining cheese curds. Top with gravy.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 721 mg
- Sugars 3 g
- Protein 19 g
- Calories 623.0
- Total fat 39 g
- Cholesterol 67 mg
- Saturated fat 14 g
- Total carbohydrate 51 g
- Iron 19.0
- Folate 20.0
- Calcium 35.0
- Vitamin A 17.0
- Vitamin C 58.0