POUTINE - Canadian-style french fries
Poutine is a Canadian-French simple dish consisting of plain french fries topped with a cheese clot and topped with a fine meat sauce - Gravy. There are a lot of variations, from ordinary meatless sauce, to different combinations with chicken, turkey, beef. Instead of a cheese clot that I don't know if it can be found in stores, you can use cheese of your choice. French fries prepared in this way can be served as a main dish, especially if served with the addition of meat in sauce.
Preparation steps
- You can serve french fries in one of these two ways: 1. With the classic Gravy - sauce prepared with the rest of the roasted popcorn or turkey sauce, or red meat. 2. Or serve with meat and sauce of your choice, such as goulash, bolognese sauce and the like.
- Grate the cheese. I didn’t have a cheese clot so I made it instead with French Comte cheese, you can any of your choice.
- Peel a squash, grate it and slice it. For this dish it would be better to cut into thicker pieces, not less than 1cm wide. Cook for about 7 minutes, remove and drain well. Then heat the oil and fry like plain french fries. Drain on a paper towel. Instead of plain fried french fries, you can also prepare potatoes in the oven for a healthier version. Sprinkle a little oil on the half-cooked potatoes and put them at 200 C for about 20-30 minutes.
- Grave sauce
- Put the rest of the baking sauce in a deeper pan. Add the chopped onion and fry for about 10 minutes to brown the onion finely. Add garlic at the last minute and fry a little more.
- Add flour and continue to fry for about 3 minutes. Then pour over with red wine. Add vinegar, butter, mustard, sugar and spices. Simmer until the liquid evaporates a little and the sauce thickens, but not too much. The potatoes must be well soaked, if the sauce is too thick, only the top layer of potatoes will be soaked in the sauce.
- Finally add a layer of grated cheese or pieces of cheese clot over the hot potatoes, then pour over the sauce, and add a little more cheese on top. Serve as a side dish, or as a main dish if prepared with meat in the form of goulash, bolognese sauce and the like.
