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Roasted vegetable poutine

40 min. | 388 kcal | easy |
Family, Vegetarian
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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!
150 g Cheese Curds
0.5 unit Thyme
600 g White Potato(es)
250 g Sweet Potato(es)
1 unit Zucchini(s)
2 unit Organic Nantes carrot (s)
1 unit Parsnip(s)
0.5 unit Red Onion(s)
30 ml Demi-Glace
What you need baking tray, baking paper, pot, whisk
388 kcal
% daily value
% daily value
carbohydrate 61g
fat 10g
cholesterol 29mg
fiber 10g
protein 13g
saturated 6g
sodium 584mg
sugar 12g
trans 0g