Okay, so I just have to say that while I’m calling this a “classic poutine”, I should point out that it is just probably as classic a poutine that a vegetarian can make. The traditional recipe, of course, calls for a meat based gravy, but doing that would defeat the purpose of my blog. My recipe still contains a rich, delicious vegetable broth gravy, double cooked crispy fries and quintessential cheese curds.
Feel free to listen to my country’s anthem as you prepare this amazingly delicious dish (aka the best late night food ever).
**Feel free to click on the red links for photo references**
Recipe makes approx. 2 servings (1.5 potatoes per person)
- 1 quart frying oil
- 3 russet potatoes (peeling optional)
- 1/4 cup all purpose flour
- 2 tbsp finely minced yellow onion
- 1 garlic clove, grated
- 2-3 cups vegetable broth (I used my Mushroom-Vegetable Broth)
- 2 tbsp soy sauce
- 3 tbsp unsalted butter
- 1 cup cheese curds (soy curds are available at select stores)
- Black pepper
- 1/4 tsp liquid smoke (I use a brand called try me) (optional)
- Parsley for garnish (optional)
- Cut potatoes into finger sized sticks (not too thin). Soak the potatoes in room temperature water for approx. 20-30 mins
- Heat up frying oil to 200F
- While the oil is heating up, melt butter into a pan on medium heat, and saute onions and garlic until light golden.
- Once onions and garlic are light golden, slowly sprinkle AP flour into pan, and stir ingredients into a paste (not too thick or dried out). Add flour little by little to make sure it does not become too thick. If this happens, add a touch more butter to thin it out slightly. Continue to stir until mixture (roux) becomes golden brown. This could take up to 15 minutes.
- Once the roux has turned golden, slowly stir in 2 cups of vegetable stock, soy sauce and a pinch of black pepper. If the gravy has become too thick, whisk in a little more stock on low heat until you get your desired thickness (should coat the back of a spoon).
- At this point, your gravy is done, but if you like a bit of smokiness, whisk in the liquid smoke.
- Drain your potatoes and pat down excess water. Add potatoes to 200F oil until lightly golden.
- Remove fries and reheat oil to 375F. Once the fries are cooled down, add them to the hot oil until golden brown (approx 5-8 mins)
- Remove fries, and add salt to taste.
- Arrange fries in a bowl, top with cheese curds and hot gravy. Enjoy 🙂