SnackSide Dish

Vegetarian Poutine

Name: Vegetarian Poutine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 portioner
Cuisine: canadian
Ingredients: 450 g frozen french fry; 2 kop vegetable oil; 2 spsk. unsalted butter; 2 spsk. all-purpose flour; 0,5 stk. yellow onion finely chopped; 100 g cremini mushroom sliced; 2 fed garlic minced; 2 kop vegetable broth; 1 tsk. soy sauce; 0,5 tsk. dried thyme; 0,25 tsk. black pepper freshly ground; 0,5 tsk. salt; 200 g fresh cheddar cheese curds

This vegetarian poutine features crispy french fries smothered in a rich, savory mushroom gravy and topped with squeaky cheese curds. It's a comforting and indulgent snack or side dish that's perfect for any time of year.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 2
Sværhedsgrad: Mellem
Pr. portion: 1.152 kcal

Vegetarisk

Allergenoplysninger: kan indeholde gluten, mælk, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

450 gfrozen french fry
200 gfresh cheddar cheese curds

for frying

2 kopvegetable oil

gravy

2 spsk.unsalted butter
2 spsk.all-purpose flour
0,5 stk.yellow onion, finely chopped
100 gcremini mushroom, sliced
2 fedgarlic, minced
2 kopvegetable broth
1 tsk.soy sauce
0,5 tsk.dried thyme
0,25 tsk.black pepper, freshly ground
0,5 tsk.salt

Udstyr

saucepan · large pot · baking sheet · oven · whisk · serving bowls · deep fryer

Fremgangsmåde

Trin for trin

1
Prepare the french fries according to package directions, either by deep frying in vegetable oil at 175°C (350°F) until golden brown and crispy, or baking in the oven.
Ca. 15 min.
Kokkens note: If deep frying, fry in batches to avoid overcrowding the pot, which can lower the oil temperature and make fries soggy.
2
While the fries cook, melt the unsalted butter in a medium saucepan over medium heat.
Ca. 1 min.
3
Add the finely chopped yellow onion to the saucepan and cook until softened, about 3-5 minutes.
Ca. 4 min.
4
Stir in the sliced cremini mushrooms and minced garlic, cooking for another 3-4 minutes until the mushrooms have released their moisture and started to brown.
Ca. 4 min.
5
Sprinkle the all-purpose flour over the mushroom mixture and cook, stirring constantly, for 1 minute to create a roux.
Ca. 1 min.
Kokkens note: Cooking the flour well prevents a raw flour taste in the gravy.
6
Gradually whisk in the vegetable broth, ensuring no lumps form.
Ca. 2 min.
Kokkens note: Add a little broth at a time and whisk until smooth before adding more.
7
Stir in the soy sauce, dried thyme, black pepper, and salt.
8
Bring the gravy to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
Ca. 7 min.
Kokkens note: The gravy will thicken further as it cools. If it gets too thick, add a splash of water or broth.
9
Once the fries are cooked, drain them thoroughly if deep-fried, and season lightly with salt.
10
Divide the hot french fries among serving bowls.
11
Scatter the cheese curds over the hot fries.
Kokkens note: The heat from the fries and gravy will slightly melt the curds, giving them their characteristic 'squeak'.
12
Ladle generous amounts of the hot mushroom gravy over the fries and cheese curds.
13
Serve immediately and enjoy while hot.

Pr. portion

Næringsindhold

61%Score

Kalorier: 1.151,8kcal
Protein: 32,4g
Kulhydrat: 59,4g
Fedt: 87,3g
Kostfibre: 6,9g
Sukker: 5,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Poutine is best eaten fresh; the fries will become soggy if stored.