Best of CMF Magazine

Vegetarian Poutine

Best of Winter 2015-01

Poutine

3 medium potatoes

1 tbsp coconut oil

¼ tsp sea salt

1 tbsp arrowroot starch

1 tbsp water

3 tbsp butter

2 tbsp flour

1 garlic clove, minced

1 ¼ cup vegetable broth

Pepper, to taste

½ cup cheese curds (or shredded cheese)

Peel potatoes and cut into French fries.  Place them in a bowl.  Melt coconut oil and drizzle over potatoes.  Mix them around to coat with oil.  Spread out on a greased baking sheet and sprinkle with salt.  Bake at 400 degrees F for 20 minutes, flip them over and continue to bake for another 20 minutes.

In a small bowl, dissolve the arrowroot starch in water.  Set aside.

Melt butter in a saucepan.  Add flour and cook for about five minutes, whisking often.  Add garlic and broth.  Continue to whisk.  Add cornstarch and simmer for 3 to 5 minutes or until sauce thickens.

Top French fries with cheese and sauce.  Enjoy!

**This recipe was originally published in our Winter 2015 issue**

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