If you sometimes enjoy making homemade poutine but also want to indulge in guilt-free healthy greens, you'll love this recipe!
What do Québécois expats do when they crave a poutine and can’t get the squeaky cheese to make one at home? They will sometimes go for the poutine au gratin (grated cheese) option. Many will top their poutine with pulled pork, bacon or other meat, but nah, to me poutine is best as the classic fries-cheese-gravy or sometimes with a very light addition of flavours that goes well with cheese like mushrooms, truffle, green onion, or grilled veggies. Like the Australian “loaded fries”, or a pizza, you can use any topping you like. This one is made with the best of my spring garden harvest: asparagus, peas, kale and chives. Not only will adding some vitamins from the greens make it a bit more complete, but the taste is also pleasant. You can bake your potato fries in the oven or air fryer, which uses less fat than deep-fried “chips”. Of course, there is no such thing as a healthy poutine… Poutine is a high-caloric fast-food dish invented in Québec, the official French province of Canada. But you know, I just love greens, and poutine, so why not both for a treat sometimes? This recipe can be baked and grated in the same large dish and shared with your mate(s) and family. It can also be grated in separate oven-safe dishes or bowls.
Garden greens for my poutine • Photography © Bottle and Brush Studio 2021-23
RECIPE
INGREDIENTS for 2 large or 4 small serves:
6 large potatoes suitable for frying, cut in julienne or wedges (skin on)
8 asparagus, chopped
4 large kale leaves, shredded
1/4 cup green peas
1 1/2 cups shredded mixed mozzarella and cheddar cheese
1 cup poutine sauce* (brown gravy)
2 tbsp vegetable oil (like peanut, canola or olive)
1 tbsp chivex and/or garlic chives, chopped
Pinch of pepper
PREPARATION:
Let the cut potatoes sit in water for 30 minutes.
Preheat the oven at 200C (390F) (or follow your Air Fryer instructions for baking fries).
Bake potatoes in a non-stick oven dish (or lined with baking paper) for about 1 hour until golden, turning over once or twice gently.
In a small saucepan, blanch the asparagus, kale and peas for a few minutes.
Drain well, pat dry and set aside.
When the fries are ready, you can use the same dish (turning them again) or transfer them to another non-stick baking dish.
Top with grated cheese and green veggies.
Bake for another 15-20 minutes until the cheese is melted and slightly golden.
Meanwhile, prepare your gravy in a saucepan.
Remove from oven and sprinkle with chives and pepper.
Serve in bowls and add gravy to taste.
*Poutine Sauce: you can use any brown gravy or make your own. You will learn how to make a real poutine from scratch, including recipes for homemade fries, squeaky cheese and poutine gravy in my upcoming cookbook. Follow @bottleandbrushstudio for updates!
