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Autumn vegetable poutine

Dairy Farmers of Canada
Add to Calendar 09/25/2017 10:00 AM 09/25/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


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
Comments
  • 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

Did you know?

Canadian cheese is made from quality Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites


Ingredients


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

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.

16 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Canadian cheese is made from quality Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites

Comments

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Did you know?

Canadian cheese is made from quality Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites

Nutritional Info

Per serving
Energy: 763 Calories
Protein: 32 g
Carbohydrate: 66 g
Fat: 40 g
Fibre: 10.5 g
Sodium: 824 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 77 % / 845 mg
Vitamin A: 345 %
Vitamin C: 87 %
Phosphorus: 71 %
Selenium: 64 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 2 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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