Roasted Vegetable Poutine
 
Hands-on time
Cook time
Total time
 
A healthier version of the indulgent French-Canadian specialty.
Author:
Yields: 2 as a snack
Ingredients
For the roasted vegetables:
  • 2 large carrots, peeled and cut into matchsticks
  • 1 parsnip, peeled and cut into matchsticks
  • 1 Yukon gold potato, scrubbed and cut into matchsticks
  • 1/4 head cauliflower, chopped into bite-sized pieces
  • 1/2 Tbsp olive oil
  • 1/4 tsp salt
For the gravy:
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups vegetable stock
  • sprinkle of dried oregano
  • 1 tsp adobo sauce from a can of chipotle chilies in adobo (I omitted, but would recommend using)
  • salt and pepper to taste
To top:
  • 1/2 cup cheese curds (or cubed cheddar cheese)
  • chopped fresh parsley
Instructions
  1. Preheat oven to 450. Toss vegetables in olive oil and sprinkle with salt. Spread on a baking sheet or two lined with parchment paper. To ensure even roasting, make sure that they aren't touching. Roast for 20-25 minutes or until crispy, flipping once halfway through.
  2. Heat butter in a small pan over medium heat. Whisk in flour and allow to cook for 1-2 minutes, bubbling and turning a golden color. Whisk in a tablespoon or two of vegetable stock at a time until you have a thick liquid. Pour in the rest of the stock and bring to a simmer. Simmer uncovered for 10-15 minutes, until thick and gravy-like. Add oregano, adobo sauce, and salt and pepper to taste.
  3. When vegetables are done, remove from oven and place in a serving dish. Top with cheese curds and pour gravy over the top. (You may not use all the gravy.) Sprinkle with chopped parsley and serve immediately.
  4. Dig in. I recommend a fork!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/04/roasted-vegetable-poutine/