Poutine
Quebec's greatest culinary contribution — crispy twice-fried fries topped with fresh cheese curds that squeak and melt slightly, smothered in a rich, dark, glossy beef and chicken gravy. Born in Warwick, Quebec, ca. 1957. The curds must squeak.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Gravy: make a roux with butter and flour; cook 3 minutes. Gradually whisk in both stocks. Add garlic, Worcestershire, pepper. Simmer 15 minutes until smooth and thick enough to coat a spoon. Add a splash of vinegar. Keep very hot.
About 5 min
Fries, first fry: dry potato batons thoroughly. Fry in oil at 150°C/300°F for 8 minutes until cooked through but not coloured. Drain. Cool 10 minutes.
About 11 min
Fries, second fry: heat oil to 190°C/375°F. Fry in batches 3–4 minutes until very crispy and golden. Drain and immediately season with salt.
About 11 min
Place the hot fries in a deep bowl or on a plate.
About 11 min
Scatter fresh cheese curds at room temperature over the hot fries immediately. The heat from the fries begins to slightly soften the curds without melting them.
About 11 min
Pour the piping hot gravy over everything. Serve immediately — poutine waits for nobody. The curds should still be identifiable, slightly melted at the edges but still squeaky in the centre.
About 3 min
Nutrition per serving (estimate)
- Calories
- 780
- Protein
- 24 g
- Carbs
- 76 g
- Fat
- 44 g
- Fibre
- 6 g
- Sugar
- 4 g
- Sodium
- 1200 mg
Contains: gluten, dairy
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Recipe by Boon Tools.