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Christmas Poutine

Christmas Poutine

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

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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Ingredients

  • 1¼ kg floury potatoes, gently scrubbed and cut into 3mm-thick slices
  • 6 parsnips, gently scrubbed and cut into 3mm-thick slices
  • 7 tbsp olive oil or ghee
  • 5 red onions, cut into thick slices
  • 50g brown sugar (any type)
  • 50ml port, red wine (any type) or mulled wine
  • 2 tbsp plain flour
  • 2 vegetable stock cubes
  • 20ml worcestershire sauce
  • 250g 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.

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