Vegetarian Poutine

Yesterday in Seattle something unearthly happened. The sun shone. The sun and it's strength was completely unexpected, so much so that I got a very attractive sunburn on my nose. This was  extremely displeasing to me. My family lives in Canada, where it is super cold. I am always trying to convince them to move to the Pacific Northwest. I like to taunt them with days like this.

With all this sun, we (husband + me + dog) went to a picnic potluck party in the park. Try saying that fast 10 times. In preparation for this picnic, I tried to make macarons, which failed, followed by macaroons, which also failed. After spending a great deal of time in the kitchen, I got really mad and threw them both against the wall. I was annoyed, my husband was scared, my dog was excited. In the end, we all laughed. So instead of bringing French pastries, we brought veggie dogs. And, I also threw out that super horrible baking book which leads me to fail every time.


With all this nice weather around here and talk of my family, I decided to make a familiar snack - poutine. Poutine is a totally authentic Canadian dish. It originated in the French speaking province of Quebec. Poutine is made by taking french fries, sprinkling them with cheese curds, and drizzling gravy over the top. It is a magical combination. If you are looking for another authentic Canadian dish, go here.

Since becoming vegetarian, there are very few opportunities where I am able to order poutine at a restaurant, because most serve it with beef gravy. If you can get your hands on some delicious vegetable broth, that is the ticket. Homemade poutine is so easy to make. You should try it yourself!

VEGETARIAN POUTINE RECIPE (print)
makes 4 servings

INGREDIENTS
4 small or 2 large Russet potatoes
3 tbsp olive oil
2 tbsp butter, salted
2 tbsp all purpose flour
1 cup vegetable broth
1/2 lb cheese curds

Preheat the oven to 450ºF.

Scrub the potatoes and julienne with the skins left on. Place into a large bowl filled with cold water and then place into the fridge for 1 hour. This will remove some of the starch, making the french fries more crispy once baked.

Drain the water, pat the potatoes dry and then spread onto a baking sheet. Toss with olive oil and bake for 35 - 40 minutes, turning occasionally, until golden brown and crispy.

Heat the butter and flour in a medium saucepan on low heat until it starts to foam. With a wire whisk, slowly add in the vegetable stock stirring rapidly. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally.

Once the french fries have cooked, remove them from the oven and place onto a serving plate. Top with cheese curds and then pour gravy over top. Serve warm.

15 comments:

  1. This looks tasty. You can't go wrong with potatoes and cheese.

    ReplyDelete
  2. Anonymous20 June, 2011

    De la poutine!!! Miam miam!

    ReplyDelete
  3. Yum, I'll need to make this delicious concoction veggie and gluten free. I've always been intrigued since I saw "Chuck" of Chucks Day Off" make it for some kids.

    ReplyDelete
  4. My husband and I have been so intrigued by poutine for so long, and even though I'm a vegetarian, I took him I'd eat ones with meat-made gravy if we ever found them. But making them sounds good too- where do you find cheese curds?

    ReplyDelete
  5. i love that you made this. poutine is a lot like "disco fries" which i grew up eating in NJ

    ReplyDelete
  6. Poutine is one of those foods I'm a little embarrassed to admit I love (since I claim to eat healthy things most of the time). I'm pretty sure I'm going to have to make this SOON!

    ReplyDelete
  7. Oh man I love love love poutine! And I love your vegetarian version! I will have to make this. (Also, I recently had a similar-sounding macaron-making debacle. Three batches in the trash...). So glad to have found your blog!

    ReplyDelete
  8. I love POUTINE! Not too many people/restaurants know how to make it. I once made the mistake of ordering it in Lick's where they used grated cheddar cheese *head desk*. Thank you for the smile.

    ReplyDelete
  9. April - you can usually find cheese curds in your grocery store. If not, try a specialty deli or cheese shop. Good luck!

    ReplyDelete
  10. Awesome! I'm excited to try this. I just got married and my wife is from Vancouver. We just moved to Arizona, so Poutine is not really easy to find here. She's also a vegetarian, so this recipe's perfect! Thank you.

    ReplyDelete
    Replies
    1. Although these sound wonderful for me...my vegetarian daughter wouldn't eat them with "gravy" on them...My very fav French fries are with good chicken or beef gravy over them...try it sometime.....but that would definitely keep them from being vegetarian. I've been known to buy a side of Chicken gravy at the drive through then go to another drive through to buy fries...and dip them or take them home and eat til I can't hold any more!

      Delete
  11. Anonymous26 May, 2013

    I add a teaspoon of ''Balatti'' Rosemary in oil to make a fancy version of this poutine...Thanks for the recipe...

    ReplyDelete
    Replies
    1. Outstanding! That sounds delicious.

      Delete