Originally from Montreal, I have always loved poutine and decided to make it tonight for dinner. However, there’s a twist! I will be making it with sweet potatoes. Here’s the recipe!
Ingredients
3 large sweet potatoes
2 tablespoons unsalted butter
2 tablespoons flour
2 large shallots, sliced
1 1/2 tablespoons extra virgin olive
oil
Pinch of sea salt and freshly cracked black
pepper
2 cups organic beef stock
handful parsley, minced
pinch of thyme
pinch of brown sugar
1 litre peanut oil
1 cup cheese curds
Directions
1. Push potatoes through a french fry cutter or hand cut so
that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
2. Heat a pan on medium, melt butter then add flour and whisk
vigorously for about 8 minutes until the roux is amber colored. Remove from the
heat.
3. In another pan, lightly
sauté shallots in olive oil over medium heat for about 1 minute. Add sea salt
and pepper. Deglaze with organic beef stock, add thyme, brown sugar and bring
to a simmer.
4. Whisk in the roux and let reduce on medium low for 15
minutes. Stir in fresh, minced parsley.
5. Strain chilled sweet potato fries and dry them in a salad
spinner. It is important the fries be thoroughly dried before cooking.
6. Heat peanut oil in a heavy pot on medium-high until oil
thermometer reaches 375 degrees F. Fry the potatoes in small batches for 5
minutes, then lay them on a wire rack to drain.
7. Place the fries on a plate, top with cheese curds and
smother with gravy.
Finally indulge and
enjoy!
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