Poutine
Browning a mirepoix ensures that this all-veggie gravy gains loads of savoury depth .
INGREDIENTS Gravy 2 Tbsp oil 2 onions , quartered 1 large carrot , cut into 4 pieces 4 stalks of celery , cut into 4 pieces 4 cloves garlic 3 / 4 tsp dried rosemary ( or one sprig fresh ) 1 bay leaf 2 cubes veggie bouillion 2 Tbsp tomato paste 6 cups water 1 Tbsp salt 3 / 4 tsp black pepper 2 Tbsp corn starch 1 / 2 cup cold water Fries 2 medium potatoes oil , to taste inthekitchen
salt , to taste coarsely ground black pepper 2 tsp sesame seeds Garnish 2 Tbsp vegan cheese shreds green onion
METHOD Gravy 1 . Heat oil in a large pot . Add onions , carrot , celery , and garlic and sautee for about 45 minutes . 2 . Add rosemary , bay leaf , bouillon , and tomato paste . Cook until everything is nicely browned . 3 . Add in water , salt , and pepper . Bring to a boil , then simmer over medium heat for 30 minutes . 4 . In a separate bowl , mix together corn starch and cold water . Turn heat to low and add cornstarch mixture while stirring . Stir until gravy begins to thicken , then simmer over medium heat for another 5 minutes .
5 . Remove from heat and strain cooled gravy . Refrigerate excess gravy in a sealed container . Fries 1 . Preheat oven to 390 ° F . Cut potatoes into strips of desired thickness ( keep in mind , thicker fries take longer to bake ). 2 . In a mixing bowl , toss cut potatoes with a drizzle of oil and salt and pepper to taste . Add in sesame seeds and mix to coat . 3 . On a lined baking sheet , spread fries in an even layer . Bake fries for 10-15 minutes , flip , then bake 10-15 minutes more . Fries should be golden brown in colour .
ASSEMBLY Dish fries onto a plate and sprinkle with vegan cheese . Spoon desired amount of gravy onto the fries . Top with green onion .
Yield 2 cups fries fresh
I don ’ t go fishing everyday , but the fish we serve is caught the very same day Chef Lorna cooks it for you .
Tue - Sat Lunch and Dinner . Reservations appreciated . Walk-ins welcome . 550 Academy Rd . at Lanark St . 204.489.6963 fusiongrill . mb . ca fresh , local , organic , wild
22 ciao ! / june / july / two thousand fifteen