Monday, 12 November 2007

Poutine à l'Ontarienne - Which Happens to be Vegetarian

I wanted to come up with a more healthy and restrained version of poutine. I'm not sure how healthy this really is, but it's good, very good. And it's vegetarian too.

2 to 4 servings
1 hour - 15 minutes prep time

Poutine a l'Ontarienne - vegetarian poutine450 to 700 grams (1 to 1 1/2 pounds) potatoes
1/4 cup (scant) olive oil
1 teaspoon sea salt
1 teaspoon sweet smoked paprika
1/2 teaspoon black peppercorns, crushed
1 tablespoon fresh or dried chives

100 grams (1/4 pound) goat cheese curds

1 recipe Vegetarian Mushroom Gravy

Wash the potatoes, trim off any bad spots, and cut them into thick French-fry shapes. Put them in a large pot and cover them with water. Bring to a boil and boil for 10 minutes.

Meanwhile, preheat the oven to 400°F. When the potatoes have cooked for 10 minutes, drain them and toss them gently with the oil and seasonings in a large, shallow pan, such as a lasagne pan. (I try to use less than called for, but they should be lightly coated. It will depend on your pan, and how absorbtive the potatoes are.) Roast them for 35 to 45 minutes until golden brown, stirring them once.

When they are just about ready, sprinkle them with the cheese curds and put them back in the oven for 5 minutes. Reheat the gravy, with or without the sautéed mushrooms, although I do think it is better with them. When the gravy is hot, pour it over the potatoes and cheese. Serve hot.

3 comments:

Peter M said...

Ferdzy, this is very original and it looks just as appetizing as the beef gravy poutine.

Kevin said...

Poutine is great. I haven't tried making it at home yet. I am adding it to my todo list.

Kevin Kossowan said...

Good idea. My wife will like you for suggesting this...