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Root Vegetable, Dijon Gravy and Tête à Papineau Poutine

4 portions


  • 500 ml (2 cups) demi-glace sauce
  • 30 ml (2 tbsp.) old-style mustard
  • 60 ml (¼ cup) fresh parsley, chopped
  • As needed peanut or canola oil for frying
  • ½ onion, finely diced
  • 1 litre (4 cups) potatoes, cut into thin sticks
  • 500 ml (2 cups) turnips, cut into thin sticks
  • 500 ml (2 cups) carrots, cut into thin sticks
  • 500 ml (2 cups) rutabaga, cut into thin sticks
  • 500 ml (2 cups) beets, cut into thin sticks
  • 300 g (10 oz.) TÊTE À PAPINEAU cheese, diced


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  • In a saucepan, heat the demi-glace sauce with the mustard and parsley.
  • Heat the oil to 350˚F (180˚C) in a saucepan or deep fryer and fry the vegetables until they are golden.
  • Fry the beets last, because they colour the oil. Dry them on paper towels.
  • Put the vegetable fries in bowls. Garnish with the cheese cubes and top with sauce. Serve.



  • The sauce can be prepared in advance and kept in the fridge for 4 to 5 days. Final preparation of the poutine, however, must be done just before eating.

You can use these cheeses for this recipe



Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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