Roasted Veggie Poutine
with Curly Leaf Salad
830 cals
25 mins
Description
What happens when we dream about poutine? It looks a lot like this: more veggies, for a more complete meal. So fries meet parsnips, under a scattering of green peas—plus curly leaf lettuce salad. The rest is left to homemade demi-glace gravy and squeaky cheese curds.
Contains:
Milk • Soy • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
450g Potatoes
200g Parsnips
1 Head of curly leaf lettuce
30ml Vegetable demi-glace
20g All-purpose flour
30ml White balsamic vinegar
150g Green peas
100g Cheese curds
12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Nutrition
Total fat | 45g |
Saturated Fat | 20g |
Sodium | 1440mg |
Total carbs | 88g |
Sugar | 13g |
Protein | 26g |
Fibres | 14g |
Recipe Instructions
Step 1: Roast the vegetables
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- Peel and quarter the parsnips lengthwise (cut into sixths if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Step 2: Make the gravy
- Meanwhile, in a small pot, bring 2 tbsp butter (double for 4 portions), the remaining spices and S&P to a boil; reduce to a simmer.
- Add the flour and whisk, 1 to 2 min., until a paste forms.
- Add the demi-glace, 1 cup water (double for 4 portions), the peas and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 4 min., until thickened.
Step 3: Make the salad
- Meanwhile, roughly chop the lettuce.
- In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce; toss well.
Step 4: Plate your dish
- Divide the vegetables and salad between your bowls.
- Top the vegetables with the cheese curds and gravy. Bon appétit!
Step 5: Goodfood & Chef: Lessons in cooking from the masters
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