POUTINE GRAVY RECIPES
POUTINE (FRIES AND GRAVY) RECIPE | FOOD NETWORK
Steps:
- In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.
POUTINE RECIPE: HOW TO MAKE IT - TASTE OF HOME
The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. —Shelisa Terry, Henderson, Nevada
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.
Nutrition Facts : Calories 244 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 465mg sodium, CarbohydrateContent 26g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
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This is the gravy I use when I make poutine. We all love it and it's so easy to make. It tastes great and you don't need meat drippings to make it! I found this on www.chocolatemoosey.com
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- Note - You can make this ahead of time since no meat drippings are needed. It will gel up in the fridge, so when you are ready to serve, heat it back up in a sauce pan and whisk until smooth and hot. * If you have picky eaters who won’t eat onion chunks or if the onions get a little overdone, strain the onions before serving.
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GRAVY WITHOUT MEAT DRIPPINGS RECIPE - FOOD.COM - RECIPES ...
This is the gravy I use when I make poutine. We all love it and it's so easy to make. It tastes great and you don't need meat drippings to make it! I found this on www.chocolatemoosey.com
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- In a medium saucepan over medium heat, melt butter. Add onion and cook until soft, 5 minutes, then stir in garlic and cook until fragrant, 1 minute more. Stir in flour and herbs and cook for 1 minute, then gradually whisk in 2 cups broth. Bring mixture to a boil, then reduce heat slightly and simmer until thickened, about 5 minutes. If the gravy is too thick, add more broth. Season gravy with salt and pepper to taste before serving.
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Sorry for the low rating, I made this and it was very good, but my problem with this recipe is that the poutine's sauce is a gravy rather than poutine's signature sauce which is meant to be a thin, savory sauce. Again it tasted good, I'm just a poutine snob.
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