Special Selection Poutine

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Ingredients

  • 2 Yukon Gold potatoes
  • 1 tablespoon of vegetable oil
  • 25 g of butter
  • 1 medium onion
  • 1 medium carrot
  • 1 stalk of celery
  • ½ tablespoon of paprika
  • 5 ml of Worcestershire sauce
  • 40 ml of maple syrup
  • 2 ½ tablespoons of flour
  • 250 ml of veal demi-glace sauce
  • salt and pepper to taste
  • 150 g of cheese curds
  • 4 slices of cooked bacon, chopped
  • 1 grilled chicken breast, cut into cubes (about 125g)

Preparation

  • Preheat the oven to 425°F
  • Cut the potatoes into sticks of equal size and coat with vegetable oil
  • Place on an oiled baking sheet and put in the oven for 40 minutes, turn halfway through cooking
  • In a saucepan, brown the onion, carrot and celery in the butter
  • Add paprika, Worcestershire Sauce and maple syrup and bring to a boil
  • Stir in the flour
  • Add the demi-glace sauce and reduce until coating consistency
  • Season to taste
  • Prepare the plate: put the fries, the cheese curds and the sauce
  • Garnish with bacon and / or grilled chicken

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