Photo Credit: Strong Roots™

Mixed Root Vegetable Fry ‘Poutine’

A spin on a classic dish. How could poutine ever be better? Make it with our Mixed Root Vegetable Fries and top it with your own homemade gravy. This is the perfect side to share…or keep it all for yourself!

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Mixed Root Vegetable Fry 'Poutine'

Mixed Root Vegetable Fry 'Poutine'

A spin on a classic dish. How could poutine ever be better? Make it with our Mixed Root Vegetable Fries and top it with your own homemade gravy. This is the perfect side to share…or keep it all for yourself!
Course: Snack
Keyword: gluten-free snack, poutine, root vegetables, strong roots
Servings: 4

Ingredients

  • 1 package Strong Roots Mixed Root Vegetable Fries
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 8 ounces sliced crimini mushrooms
  • 1 garlic clove, minced
  • 1 teaspoon salt & black pepper
  • 4 cups mushroom broth
  • 2 sprigs of thyme
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • 1 cup vegan parmesan cheese

Instructions

Air Fryer:

  • Airfryer cook time: 7 mins

Oven:

  • Preheat oven to 400F.

Poutine:

  • Heat oil on medium heat in a large, deep-sided fry pan. Add the onions and mushrooms, cook until golden brown.
  • Add the garlic, thyme, salt, and black pepper and cook for approx. 2 more minutes.
  • Deglaze the pan with mushroom broth and simmer over low heat for 10 minutes.
  • Whisk together cold water and corn starch in a small dish and slowly pour mixture into the gravy. Whisking constantly to avoid lumps. Simmer another 15 minutes. Taste and season with salt and pepper if needed.
  • While gravy is simmering bake fries according to the directions on the package.
  • When fries are cooked, place fries in a bowl or serving dish. Top with cheese and pour hot gravy on top - get ready for your sox to be blown off!

Notes

This recipe originally appeared on Strong Roots.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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