Coming from a Quebecoise slang word loosely translated to mean “mess”, poutine is not to be enjoyed delicately. Though traditionally made with beef gravy stock poured over potato French fries and topped with squeaky cheese curds, we’ve used vegetable gravy, mozzarella and a trio of vegetables for a variety of flavours and textures.
Ingredients
Method
1.Preheat oven to 220ËšC fan-forced. Place sweet potato, potato, and garlic in a roasting pan, drizzle with oil, season to taste and toss to combine. Roast, tossing occasionally, until vegetables are golden, and bases are caramelised (25 minutes). Remove from oven and keep warm until ready to serve.
2.Place vegetable gravy and mustard in a small saucepan with 375ml cold water and whisk until combined. Place over high heat and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened (2-3 minutes).
3.Heat a frying pan over high heat. Add butter and when butter begins to foam add mushrooms and cook, tossing until mushrooms are golden and cooked; season to taste (5-6 minutes).
4.Divide potatoes between two bowls and top with partially peeled garlic cloves, mushrooms and torn mozzarella. Drizzle with a little gravy and serve the remaining on the side with mixed baby sorrel and amaranth leaves.
Vegetable gravy is a plant-based gravy available from supermarkets, health-food and specialty food shops.
Notes
