Vegetable Poutine
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Ingredients
- 2 C zucchini sliced, halved
- 1 C onion, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 tsp + 1 tsp salt
- 2 springs fresh thyme
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 dried rosemary
- 1 T olive oil
- 4 Russet or Yukon potatoes
- 4 quarts + 2 C water
- 1/2 C ice
- 24 oz vegetable oil
- 1 tsp Accent seasoning (optional)
- 1/8 tsp smoked paprika
- 1/4 C white cheese curds
- 1.76 oz Shawnee Mills Brown Gravy Mix
35 minutes
We took this famous Canadian comfort food and added vegetables to bring in additional flavors. Eat it as a side dish or your main course. Topped off with Shawnee Mills Brown Gravy, this hearty dish will leave your stomach full and happy.
Directions
- Turn the oven on to 350°
- In a medium bowl, add vegetables, olive oil, white pepper, garlic powder, onion powder, rosemary, fresh thyme, and 1 tsp salt
- Mix well and pour the contents of the medium bowl onto aluminum foil on a baking sheet pan and spread evenly, placing into the oven for 35 minutes
- Follow directions of Shawnee Mills Brown Gravy Mix to make the gravy and set aside
- After removing vegetables from oven, remove fresh thyme sprigs from vegetable pan
- Peel and slice potatoes into half inch strips
- Bring 4 quarts of water to a boil, and add sliced potatoes for 6 to 7 minutes or until soften
- Drain water from potatoes and add to 2C water and ice to cool, then remove after 1 minute
- Drop into the fryer for 4-5 minutes or until golden brown
- Remove potatoes from fryer and pat dry to remove oil (careful, potatoes will be hot)
- Season fries with 1 tsp salt, Accent seasoning, and smoked paprika and place into a baking dish
- Top with vegetables, 1C of Shawnee Mills brown gravy mix, and white cheese curds
- Place in the oven for 7 minutes, then turn on the broiler to melt the cheese on top of the dish
Cool and enjoy
Prep Time 35 minutes
Cook Time 50 minutes
Recipe is courtesy of Chef Amari.
