Food

Montreal style poutine

Montreal style poutine

Cheesy poutine has never tasted this good. You’ll definitely agree after giving it a try

You won’t even miss the meat – that’s how delicious this Montreal style poutine is…yum!!

Ingredients:

– 3 medium potatoes (sliced into chips)

– 2 tbsp vegetable oil (divided)

– Salt and freshly ground black pepper (to taste)

– 2 chopped scallions

– 180 g fresh diced mozzarella cheese

Gravy:

– 2 tbsp butter

– 3 finely chopped scallions

– 3 finely chopped garlic cloves

– 2 tbsp all-purpose flour

– 1 1/2 cups vegetable broth

– 1 tsp soy sauce

– 1/2 tsp cayenne pepper

– Salt & freshly ground black pepper (to taste)

– 6 finely chopped leaves fresh sage

Method:

1. Preheat the oven to 200°C.

2. Pour half of the vegetable oil onto a baking sheet then spread the oil around. Spread the potato chips out then pour the rest of the oil over and season generously with salt and pepper. Use your hands, ensure that the potatoes are coated with oil, salt and pepper and evenly spread across the pan. Place them in the oven and bake for 20 minutes.

Gravy:

1. Melt the butter in a saucepan over medium heat then add the scallions and garlic. Allow to cook until translucent then add the flour and quickly stir with a spoon. Add a little broth if the mixture gets too clumpy.

2. Allow the mixture cook until it turns light brown then add the vegetable broth, soy sauce, and cayenne pepper. Bring the gravy to a boil then reduce the heat and allow it to cook for about five minutes, stirring occasionally. Taste and adjust the seasoning with salt and pepper accordingly. Turn the heat to low until the fries come out of the oven.

Poutine:

1. Once the fries have baked for 20 minutes, remove them from the oven. If you want them a little more crispy, flip them over and put them back in the oven for a few more minutes.

2. When they’re done, pile one layer of fries onto a plate. Top with the diced cheese and then the hot gravy. Repeat with a second layer before sprinkling with scallions and more freshly ground black pepper.

Serve and enjoy!

Source: food.com

 

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