Baked Poutine

Poutine is a Québécois classic in the running for the national dish of Canada. This version is everyone-friendly!

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Ingredients

1. 1 lb. / 454 g potatoes or parsnips, well-scrubbed
2. 2 Tbsp. / 8 g seasonings of choice (e.g., paprika, garlic, dried onion, cayenne or other chili pepper, sumac, cumin) — optional
3. 2 Tbsp. / 28 ml olive oil or organic canola oil
4. 2 tsp. / 5 g whole grain flour or:
   • 1 tsp. / 5 g kudzu dissolved in 2 tsp. / 10 ml water
5. ¾ cup / 180 ml poultry, vegetable, or mushroom broth/stock, preferably low-sodium
6. 1 tsp. / 5 ml red wine vinegar
7. 1 tsp. / 5 ml Worcestershire sauce, preferably without high-fructose corn syrup or anchovies
8. ¼ tsp. / ½ g ground black pepper
9. 2 oz / 57 g cheese, preferably organic pastured curds or semi-hard cubed or organic vegan, cubed

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Directions

1. Preheat oven to 375°F / 180°C.
2. Slice potatoes/parsnips into strips of ¼-½ cm / ½-1 cm thickness. Pat dry.
3. Add potato strips to a bowl with 1 tablespoon / 14 ml oil and seasonings if desired, and toss until strips are well-coated.
4. Place strips on a baking sheet, place in preheated oven, and bake for approx 30 minutes until golden. Turn every 10 minutes to insure even baking.
5. Meanwhile, prepare the gravy
6. If using flour: Warm remaining oil in 2-quart / liter pan over medium heat. Whisk flour in until smooth, and cook for 30 seconds. Add in the broth/stock gradually, stirring constantly.
7. If using kudzu: Heat broth stock in 2-quart / liter pan over medium heat. Whisk in oil and kudzu, and cook for 30 seconds, stirring constantly.
8. Add pepper, vinegar, and Worcestershire sauce and reduce heat to low. Simmer for 5 minutes, stirring at least once per minute, until thickened.
9. Place the fries on a plate, followed by the cheese, and topped with the hot gravy.

Serving size:1 cup / 150g Exchanges per Serving: 1¼ Carb, 1 Protein, 1 Fat

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