Roasted Veggie Poutine
with Curly Leaf Salad
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
What happens when we dream about poutine? It looks a lot like this: more veggies, for a more complete meal. So fries meet parsnips, under a scattering of green peas—plus a refreshing lettuce salad. The rest is left to homemade demi-glace gravy and squeaky cheese curds.
We will send you:
- 1 Head of lettuce
- 450g Potatoes
- 200g Parsnips
- 30ml Vegetable demi-glace
- 150g Green peas
- 20g All-purpose flour
- 30ml White balsamic vinegar
- 100g Cheese curds
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Milk • Soy • Sulphites • Wheat
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pot
Whisk
2 or 4 tbsp Butter
Total Fat
45 g
Saturated Fat
20 g
Sodium
1390 mg
Total Carb
86 g
Sugars
14 g
Protein
25 g
Fibre
14 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- Peel and quarter the parsnips lengthwise (cut into sixths if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Make the gravy
- Meanwhile, in a small pot, bring 2 tbsp butter (double for 4 portions), the remaining spices and S&P to a boil; reduce to a simmer.
- Add the flour and whisk, 1 to 2 min., until a paste forms.
- Add the demi-glace, 1 cup water (double for 4 portions), the peas and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 4 min., until thickened.
Make the salad
- Meanwhile, roughly chop the lettuce.
- In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce; toss well.
Plate your dish
- Divide the vegetables and salad between your bowls.
- Top the vegetables with the cheese curds and gravy. Bon appétit!
