Beefed Up Poutine
with Roasted Carrot & Potato Fries
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
It’s Québec’s ultimate comfort food for a reason: poutine is irresistibly hearty stuff. Want to make the winning combo of fries, gravy and cheese curds even heartier? Add browned ground beef, and expand the notion of fries by using carrots and potatoes.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Nantes carrots
- 450g Potatoes
- 30ml Vegetable demi-glace
- 100g Cheese curds
- 10g Lemony Thicket blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)
Contains: Milk • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
49 g
Saturated Fat
25 g
Sodium
1000 mg
Total Carb
59 g
Sugars
10 g
Protein
43 g
Fibre
8 g
Preparation
Roast the fries
- Preheat the oven to 450°F.
- Cut the potatoes and carrots into fries.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 25 min., until lightly browned and tender.
Start the beef
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the beef; season with S&P.
- Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Finish the beef & make the gravy
- To the pan of beef, add the spices and cook, stirring often, 1 to 2 min., until combined.
- Add 2 tbsp butter, ½ cup water (double both for 4 portions) and the demi-glace.
- Cook, stirring often, 2 to 3 min., until combined and slightly thickened and the beef* is cooked through.
Plate your dish
- Divide the fries between your plates.
- Top with the cheese curds and gravy.
- Garnish with black pepper. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
