You can’t live in Canada without becoming adept at poutine (pronounced poo-teen). At least that’s what I told myself. 😉
Unfortunately, most poutine has glutenous flour in the gravy as well as animal meat byproducts in the sauce and is topped with cheese curds.
And I haven’t had cheese curds since I grew up in Tillamook. So that wasn’t going to work.
I had to find a better way. One of my favorite things to do is to take a decadent and “unhealthy” meal and transform it into the healthiest dish possible. And that’s what I did with poutine.
Enjoy this gluten-free, no animal meat byproduct in the gravy, sheep-cheese poutine. It’s off the charts good!
Poutine Gravy Ingredients:
- 3 T arrowroot starch
- 2 T water
- 6 T of organic butter or vegan butter
- 1/4 c gluten-free all purpose baking flour
- 30 ounces of organic vegetable broth
- Organic black pepper to taste
Poutine Cheese:
- 1 cup of sheep or goat mozzarella cheese, cubed
Poutine Fries:
- 4 medium organic potatoes, sliced into fry size
- 2 bottles of organic sunflower oil in a medium-sized saucepan
- Sea salt to taste
Step one: In a medium saucepan, pour the organic sunflower oil in to prepare for the fries. Put the oil on high heat, cover for 15 minutes. After 15 minutes, add 1/2 your potato fry slices into the oil. Cook until the fries are a light golden brown – approximately 15-20 minutes. Sprinkle with sea salt to taste. Add the next round of fries into the oil, place the finished fries in the oven to keep (200 degrees).
Step two: In a small bowl, mix water and arrowroot and set aside. It should become thick and mud-like pretty immediately.
Step three: In another medium saucepan, melt butter and then once melted, add flour and stir regularly on medium-low heat for roughly 7 minutes, until the mixture turns a golden brown color. Once golden brown, add the veggie broth and bring to a boil.
Step four: Once at a boil, add arrowroot and water mixture to thicken the sauce. Use a whisk to stir here. You can add all of the arrowroot if you want your gravy even thicker. Season with pepper to taste.
Step five: Place hot fries on a plate or bowl and sprinkle cheese cubes on top (as many as each serving wants). Then top with gravy. If you’re timing is off with the fries and gravy, have no fear, I have an easy workaround for you. As soon as the fries are done, put them in the oven on a cookie sheet on 200 to keep them toasty. You can then sprinkle all the cheese cubes over the fries and keep in oven until the gravy is finished. Then dish out fries with cheese in separate bowls or plates and top with gravy when it’s all done.
Step six: Bless each plate/bowl of poutine with giving you the most energy and Love for your life. And so it will be.
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