Informations supplémentaires
40 min.
|
388 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 450°F. Thinly slice the onion. Pick the thyme leaves from the stems. Cut the vegetables into fries.
2. Cook the vegetables
Place all the vegetables except the onion on a baking tray lined with baking paper. Add a drizzle of oil, the thyme, salt and pepper. Cook in the oven for around 25 minutes.
3. Make the sauce
Meanwhile, melt a knob of butter in a pot over medium-high heat. Add the onion and cook for 2 minutes until tender. In the pot, put the demi-glace in 1 2P | 1.5 3P cup of water. Bring to a boil, while whisking frequently. Reduce heat to medium and let simmer for 4-5 minutes until thick. Keep warm.
4. Plate the dish
Serve the roasted vegetables with the sauce and the cheese curds. Check seasoning. You could also serve each part of the meal family-style and let your children make their own poutine.Bon appétit!
150g Cheese Curds
0.5unitThyme
600gWhite Potato(es)
250gSweet Potato(es)
1unitZucchini(s)
2unitOrganic Nantes carrot (s)
1unitParsnip(s)
0.5unitRed Onion(s)
30mlDemi-Glace
What you need
baking tray, baking paper, pot, whisk
388 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
10g
15%
cholesterol
29mg
10%
fiber
10g
40%
protein
13g
saturated
6g
30%
sodium
584mg
24%
sugar
12g
trans
0g