Name: Christmas Poutine
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 1.25 kg of floury potatoes, gently scrubbed and cut into 3mm-thick slices; 6 parsnips, gently scrubbed and cut into 3mm-thick slices; 7 tbsp of olive oil or ghee; 5 red onions, cut into thick slices; 50 g of brown sugar (any type); 50 ml of port, red wine (any type) or mulled wine; 2 tbsp of plain flour; 2 vegetable stock cubes; 20 ml of worcestershire sauce; 250 g of camembert, broken into tsp-sized chunks (check it’s vegetarian if required; for a vegan dish, use a plant-based version)

Christmas Poutine

By OcadoLife

Published on 01 November 2022

This Christmas Poutine, from food writer, YouTuber and chef Liam Barker, is a twist on a French Canadian dish of fries, fresh cheese curds and gravy. It makes for a warming main, but also works as a side dish. Once you’ve topped the vegetables with the cheese, serve immediately with the gravy in a jug for pouring over.

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Time and servings

1 hr 10 minsTotal time

6Servings

10 minsPrep time

1 hrCooking time

Ingredients

1.25 kg of floury potatoes, gently scrubbed and cut into 3mm-thick slices
6 parsnips, gently scrubbed and cut into 3mm-thick slices
7 tbsp of olive oil or ghee
5 red onions, cut into thick slices
50 g of brown sugar (any type)
50 ml of port, red wine (any type) or mulled wine
2 tbsp of plain flour
2 vegetable stock cubes
20 ml of worcestershire sauce
250 g of camembert, broken into tsp-sized chunks (check it’s vegetarian if required; for a vegan dish, use a plant-based version)

Method

Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Spread the potatoes across 2 large roasting tins (to avoid overcrowding) and the parsnips in another. Add 1tbsp oil to each tray, season generously with salt and pepper and toss to coat. Roast for 1 hr or until golden, with the potatoes on the top oven shelf, turning every 20 mins.
Step 2
Meanwhile, put the onions in a large pan over a low-medium heat along with 2 tbsp of the oil, the sugar and port/wine. Cover with the lid and cook for 30 mins, stirring every 5 mins or so to prevent sticking. Remove the lid and cook for 5 mins more, or until sticky. Remove the onions to a plate and return the empty pan to the heat – don’t clean it!
Step 3
Put the flour in the pan with the remaining 2 tbsp oil and mix with a wooden spoon for 1 min. Crumble in the stock cubes along with 1L boiling water and the worcestershire sauce; mix well. Reduce the heat to low and simmer for 20 mins or until thickened and reduced by half, stirring regularly; season to taste.
Step 4
Working quickly, pile the veg onto a large serving plate and top with the camembert chunks – the cheese should start to melt with the heat. Season with a few grinds of black pepper and serve straight away with the hot gravy on the side for pouring over.

Christmas Poutine