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Vegetarian Poutine

Vegetarian Poutine

4 portions


Root vegetable chips

  • 4 sweet potatoes, peeled
  • 4 parsnips, peeled
  • 1 rutabaga, peeled
  • 450 g (1 lb) cheese curds
  • 60 ml (1/4 cup) flour
  • Salt and pepper
  • Vegetable oil for frying

Barbecue sauce

  • 30 ml (2 tbsp.) olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 125 ml (1/2 cup) honey
  • 60 ml (1/4 cup) chili sauce
  • 30 ml (2 tbsp.) soy sauce or tamari
  • 15 ml (1 tbsp.) red wine vinegar
  • 15 ml (1 tbsp.) smoked paprika
  • 15 ml (1 tbsp.) chili powder
  • 15 ml (1 tbsp.) Dijon mustard
  • Juice from 1 lemon
  • 30 ml (2 tbsp.) corn starch
  • 500 ml (2 cups) vegetable stock
  • Salt and pepper


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  • Using a mandoline, finely slice all the vegetables. Set aside.
  • To prepare the barbecue sauce, heat the olive oil in a saucepan over medium heat. Sauté the onion and garlic for 2 minutes or until translucent. Add the honey, chili sauce, soy sauce or tamari, vinegar, spices, mustard and lemon juice. Let simmer for 2 minutes.
  • Dissolve the corn starch in the vegetable stock, and add to the saucepan. Bring to a boil, stirring until thick. Reduce the heat to medium and simmer for 10 minutes. Stir regularly.
  • In the meantime, heat the oil in the deep fryer to 350˚F (180˚C). Fry the vegetables for about 3 minutes or until the chips are crispy and golden.
  • Place on a paper towel. Season with salt and pepper.
  • Lightly flour the cheese curds. Deep fry for 1 minute or until lightly golden. Transfer them onto a paper towel to remove excess oil.
  • Just before serving, garnish the vegetable chips with the fried cheese curds and pour the sauce over top. Serve.


  • For a non-vegetarian version, use beef stock instead of vegetable stock.


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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