Poutine – a delicious combination of crispy fries, squeaky cheese curds, and gravy is a traditional dish of Canada, and now it’s famous worldwide. Poutine is one of the reasons behind the craze of cheese curds in Australia. It’s a perfect dish for fries and cheese lovers; you can’t ask for anything more. But eating the same poutine, again and again, it’s annoying. Even your stomach starts asking for something different.
The same thing happened with my kids, my love for poutine is eternal, but you know kids! They get bored very fast, always demanding for new dishes on their plate every day. So, I decided to give a little twist to an old poutine recipe and tried making it healthier with some spring vegetables and mushrooms. Guess what? It was the greatest invention of new poutine. Everyone in my family loved it; we could not get enough of it.
And I think it will be kind of rude to keep such magical recipe with just me, let me share my new poutine recipe with you and you can surprise your family. Let’s start with the ingredients we need.
Potatoes 3 lbs.
Salt and pepper to taste
Butter 6 tablespoon
Radishes (optional) 2 cup shaved thin
Spring garlic 1 cup roughly chopped
Green peas 1 cup
Carrots 4-5 pieces
Chives, ½ cup chopped
Green onion ½ cup
Leaf parsley (optional) 1 handful
Fresh cheese curds 2-3 cups
American cheddar cheese 6 oz
Lemons 3 pieces
- Wash and cut the potatoes into preferred thickness. Wash the cut slices and allow them to rest in cold water. It will remove the excess starch and crispier fries.
- Deep fry the potato slices until its golden brown and crispy.
- Heat the five tablespoon butter over medium-low flame until melted. Add flour and stir for 5-6 minutes until smooth and light-golden paste is ready.
- Heat milk just about to a boiling point and start adding to butter mixture 1 cup at a time, whisk until it gets smooth. Bring to a boiling point and cook for 10 minutes, keep stirring. Now, remove from heat and season with salt and pepper.
For Cheese Sauce