Mexicanadian Poutine with Roasted and Grilled Veggies and Avocados
Serves 4
Ingredients
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Vegetable sticks
- 1 sweet potato, peeled, cut into sticks
- 1 turnip, peeled, cut into sticks
- 3 parsnips, peeled, cut into sticks
- 3 carrots, peeled, cut into sticks
- Splash of canola oil
- Salt and pepper, to taste
Sauce
- 1 cup (250 ml) ready-made poutine sauce
- 2 tbsp. (30 ml) tomato paste
- 2 tsp. (10 ml) Worcestershire sauce
- 1 tbsp. (15 ml) hot sauce (such as Valentina, Red Hot, etc.)
- 1 tsp. (5 ml) cumin seeds (optional)
Mexicanadian Poutine
- Kernels from 2 grilled ears of corn
- 2 grilled peppers (homemade or store bought), diced
- 1½ cups (375 ml) cheese curds
- 2 avocados, peeled, pitted, and cubed
- 2 shallots, minced
- 2 tbsp. (30 ml) cilantro, roughly chopped
Preparation
- Heat oven to 180°C/375°F
- Mix vegetable sticks in a bowl with the oil, salt and pepper. Place on a baking sheet lined with parchment paper and cook on centre rack for 20–25 minutes.
- Add sauce ingredients to a pan and cook over medium/low heat for 10 minutes. Set aside.
- When vegetables are done, put roasted vegetables, cheese curds, roasted peppers, grilled corn, and avocado cubes on a serving platter (or 4 individual plates). Top with shallots and cilantro.
- Drizzle with sauce before serving.
