Autumn vegetable poutine
Oven-roasted vegetables:
1 celeriac, peeled and cut into sticks (about 1½ cups – 375 mL)
1/2 small rutabaga, peeled and cut into sticks (about 1½ cups – 375 mL)
2 parsnips, peeled and cut into stick
4 potatoes, peeled and cut into stick
3 tbsp (45 mL) butter, melted
Salt and freshly ground pepper
Cider BBQ sauce:
1 tbsp (15 mL) butter
1/2 onion, chopped
2 cloves garlic, chopped
1 cup (250 mL) acorn squash, peeled and diced
1/2 cup (125 mL) fire cider or other cider
1 tbsp (15 mL) flour or cornstarch
2 cups (500 L) beef broth, no salt added
1/4 cup (60 mL) tomato paste
:
13 oz (400 g) Canadian cheese curds
Yields: 4 Servings
See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/autumn-vegetable-poutine?source=calendar Autumn vegetable poutine true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
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- Tweet
- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 45 mins
- Yields 4 Servings
- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 45 mins
- Yields 4 Servings
Ingredients
Oven-roasted vegetables:
Cider BBQ sauce:
:
Preparation
Preheat oven to 475°F (250°C).
Place root vegetables on a baking sheet. Coat with melted butter. Season generously with salt and pepper.
Cook in the oven for 30 min or until vegetables are tender and golden, turning occasionally.
Meanwhile, to make the sauce, melt butter on medium-high heat in a saucepan. Cook onion and garlic for 2 min.
Add squash and deglaze with cider.
In a bowl, mix flour with broth. Add tomato paste and stir. Pour mixture into the saucepan. Bring to a boil and simmer on medium heat for 10 min or until squash is tender.
Purée mixture in saucepan using a hand blender. Keep hot while root vegetables cook.
Divide half the cheese among 4 bowls. Top with oven-roasted vegetables and garnish with remaining cheese. Drizzle with sauce and serve immediately.
Tips
Cheese alternatives: Canadian Swiss cheese, Bocconcini.
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