Poutine

Name: Poutine
Total time: 45 min
Yield: 3
Cuisine: Canadian / Québécois
Ingredients: 800 g Potatoes for frying; 230 g Fresh cheese curds; for the gravy Butter and flour; 480 ml Beef or vegetable stock; to taste Salt and pepper

Crisp fries smothered in squeaky cheese curds and hot brown gravy — Québec's indulgent late-night classic.

Источник

Автор рецепта Québécois tradition · 🏠 Домашняя кухня

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

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Смотри, как это готовят · 3 видео

albert_cancook Beyond Babish Andy Cooks

⏱ 45 мин🍽 3 порций🔥 650 ккал🇨🇦 Канада

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Приготовление

Cut the potatoes into thick fries and fry them twice — first at a lower heat to cook through, then hotter to crisp.
For the gravy, cook a butter-and-flour roux until nut-brown, then whisk in the stock.
Simmer the gravy until it thickens enough to coat the fries and season it well.
Pile the hot, crisp fries into a bowl.
Scatter the cheese curds over the hot fries so they just begin to soften.
Ladle the piping-hot gravy over everything and serve at once.

💡 Советы

The gravy must be hot enough to warm, not melt, the curds — they should stay squeaky.
Double-fry the potatoes for real crunch.
Assemble and eat immediately; poutine waits for no one.