The origins of Quebecois poutine has been disputed, but it can be agreed that it came from rural, blue-collar beginnings. It was a way to heartily feed people using very little. The basics of poutine involve french fries, cheese curds and sauce. It is sauce, not a thick gravy, that many non-Quebecers seem to misunderstand. Poutine sauce is thinner, often corn starch-thickened and done with a chicken or turkey base, rather than a heavier beef base. It has since morphed into a number of variations depending on which region played with the basic formula.
I’ve decided to have a lighter sauce with a bit of bite: Carrot Horseradish sauce on a bed of oven roasted potato and rutabaga. I didn’t mess around with the cheese curds because poutine is about the “squidgy” cheese, first and foremost.
CARROT HORSERADISH POUTINE WITH ROASTED POTATO AND RUTABAGA
For the Carrot-Horseradish Sauce:
2 tsp Mighty Trio Organics cold pressed canola oil
1/2 cup August Organics onions, peeled and chopped
2 cups August Organics carrots, peeled and chopped
1 cup chicken stock (I use homemade)
2 Tbsp August Organics fresh horseradish, grated
2 Tbsp Coal Lake Honey Farms mixed flower honey
1/4 cup Bles-Wold sour cream
In a large skillet, sauté the onions in oil over medium high heat until softened (about 5 minutes). Add the carrots, chicken stock, horseradish and honey and bring to a simmer. Reduce heat to medium low and simmer for 20 minutes or until the carrots are softened.
Transfer the cooked mixture to a blender and purée until smooth. Set aside.
For the Roasted Potato and Rutabaga:
1 August Organics medium rutabaga, peeled and cut into 9cm/4″ x 2cm/1″ wedges
1 August Organics, medium Russet potato, cut into 9cm/4″ x 2cm/1″ wedges
2 Tbsp Mighty Trio Organics cold pressed canola oil
1/2 cup Sylvan Star Cheese curds
Fresh grated horseradish, for garnish
Place two baking sheets in the oven, then preheat the pans with the oven to a temperature of 220C/450F.
Toss the potato and rutabaga wedges in oil. When the pans are preheated, quickly cover with a piece of parchment paper on each. Drizzle each with a tablespoon or two more oil and spread the potato and rutabaga wedges over the pans in a single layer. Return to the preheated oven and roast for 10-12 minutes. Pull out of the oven, turn the potato wedges, which should be getting golden on one side. Return to the preheated oven and roast for a further 12-15 minutes until deeply golden.
Heat the Carrot Horseradish Sauce and stir in the sour cream to combine. Spread some of the Roasted Potato and Rutabaga on a plate, sprinkle with a small handful of cheese curds and top with the warmed Carrot Horseradish Sauce. Garnish with grated fresh horseradish. Serves 4 as a starter or with a grilled steak as a meal.