Poutine with grilled vegetables

Dear parents, are you like me short of ideas to make eating vegetables pleasant?

Of course, it is important, in my opinion, to teach our children to eat vegetables in their raw state. But, there comes a time when even as a parent we want a little something new! How about a poutine with grilled vegetables? I can already hear my daughter saying to me “Mom, poutine?! For the dinner ?!" !

On to the recipe!

Ingredients

• 5-6 small potatoes
• 1 good sized carrot
• 1 medium sweet potato
• 1 parsnip
• 2 tbsp. tablespoon of coconut oil or olive oil
• 1 C. teaspoon cumin
• 1 C. teaspoon paprika
• Fresh Italian parsley
• Goat cheese curds from Fromagerie du Vieux St-François

For the homemade sauce

• 2 cups of beef broth
• 2 tbsp. tablespoon of tomato paste
• 2 tbsp. tablespoon of coconut sugar
• 2 tbsp. chipotle pepper
• 1 C. tablespoons of sweet smoked paprika
• 2 cloves garlic
• 1 chopped red onion
• Salt and pepper
• 1/4 cup unbleached flour
• 90 ml unsalted butter

Preparation

Preheat oven to 350°F.

Cut the potatoes and sweet potato into quarters. Cut the carrots and parsnip into julienne strips.

In a small bowl, combine coconut oil, cumin, paprika, salt and pepper.

In a large bowl, combine vegetables and seasoned coconut oil.

On a baking tray, spread the vegetables.

Cook for 25 to 30 minutes or until the vegetables are golden brown and crispy.

For the homemade sauce

Saute the chopped onion with the chipotle and paprika over high heat until golden brown.

In a saucepan over medium heat, combine the beef broth, tomato paste and sugar. Add the onion. Reduce to concentrate the mixture and set aside.

In another saucepan, melt the butter. Add the flour and continue cooking for about 5 minutes, stirring, until the mixture turns golden brown. Add the garlic and continue cooking.

Gradually add the broth to the liquid flour mixture. Bring to a boil, stirring with a whisk.

Reduce the heat and let the sauce thicken for around ten minutes.

Adjust seasoning as needed.

When ready to serve, place the potato wedges and other vegetables on a plate, add a generous portion of goat cheese curds, pour over the sauce and sprinkle with flat-leaf parsley.

An original recipe by Émilie Gaillet, for the Fromagerie du Vieux St-François .