Vegetarian Poutine
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Learn more →Ingredients
4 servings
For the fries
- 3 lbs russet potatoes (about 4 large), peeled
- 6 cups vegetable oil or canola oil, for frying
- 1 tsp salt, plus more to taste
For the gravy
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp ketchup
- 1 tsp worcestershire sauce
- ½ tsp onion powder
- ¼ tsp garlic powder
- salt and pepper, to taste
For assembly
- 8 oz fresh cheese curds, at room temperature
Ingredient noteSome cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Cut the peeled potatoes into sticks about 1/4 inch thick and 3 inches long. Place them in a large bowl, cover with cold water, and soak for at least 30 minutes. Drain thoroughly and pat completely dry with paper towels — any surface moisture will cause the oil to spatter.
- 2
Pour the oil into a large heavy-bottomed pot or Dutch oven and heat over medium heat until a deep-fry thermometer reads 300°F (150°C). Working in 3 or 4 batches to avoid crowding, fry the potatoes for 4–5 minutes, until just cooked through but still pale with no color. Remove with a slotted spoon or spider strainer and spread in a single layer on a wire rack set over a baking sheet. Let the oil return to 300°F (150°C) between batches. Allow the blanched fries to cool for at least 10 minutes.
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