5 medium red potatoes (5)
2 Tbsp canola oil (30 mL)
2 shallots, finely chopped (2)
2 cloves garlic, minced (2)
2 tsp fresh thyme, very finely chopped (10 mL)
½ tsp pepper (2 mL)
2 cups sodium-reduced beef broth (500 mL)
1 –(½ oz/10 g) cube beef bouillon (1)
1 Tbsp Worcestershire sauce (15 mL)
3 - 4 Tbsp all-purpose flour (45-60 mL)
¼ cup cold water (60 mL)
1 qt canola oil (1 L)
1 ½ -2 cups cheeses curds, room temperature (375 mL)
- Wash and cut potatoes into French fry shaped pieces. Soak in cold water to remove some of the starch.
- Meanwhile, prepare gravy. Pour canola oil into a non-stick frying pan. Saute shallots for 1-2 minutes. Add garlic and saute 30 seconds longer. Stir in thyme, pepper and beef broth. Bring to a boil. Toss in the beef bouillon cube. Reduce heat and stir until beef cube dissolves. Stir in Worcestershire sauce.
- Combine flour and water. Whisk until smooth. Add to the gravy mix, while stirring. Cook and stir until gravy thickens, about 2 – 3 minutes. Set aside.
- Place potatoes onto a clean, dry towel. Dab potatoes to remove excess water. Heat oil in a large saucepan until it reaches 300°F – 350°F (180°C). Use thermometer if not using a deep fryer with a temperature gauge. Fry potatoes in two batches until golden brown and cooked through. Drain on paper towels.
- Meanwhile, re-heat gravy if necessary.
- Pile fries onto 4 serving plates. Divide cheese curds among the plates. Pour gravy over cheese and serve immediately.
Happy Birthday Canada Poutine
Did you know that poutine originated in Quebec in the late 1950’s? Since then this dish has become synonymous with Canadian culture. Squeaky curds and delicious warm gravy over a plate of crunchy fries?! Yes, please! Happy 150th birthday, Canada!
- Total Fat
- 67.2 g
- Saturated Fat
- 11.5 g
- 45 mg
- 1291 mg
- 56.7 g
- 5.7 g
- 4.9 g
- 14 g
- 1391 mg