Maple-bacon poutine
Prep Time
Cooking Mode
5 mL (1 tsp.) tsp. vegetable oil
1 green onion
5 mL (1 tsp.) tsp. Dijon mustard
5 mL (1 tsp.) tsp. grainy mustard
1 mL (¼ tsp.) tsp. ground Cayenne pepper
250 mL (1 tasse) cup chicken stock
500 mL (2 tasses) cup sour cream
900 g (1 sac) lb frozen French fries
5 mL (1 tsp.) tsp. vegetable oil
4 tranches bacon
10 mL (2 tsp.) tsp. flour
5 mL (1 tsp.) tsp. maple syrup
2 tasses cup white gravy
to taste salt and pepper
250 g (8 oz.) oz. cheese curds or grated mozzarella
5 mL (1 tsp.) tsp. vegetable oil
1 green onion
5 mL (1 tsp.) tsp. Dijon mustard
5 mL (1 tsp.) tsp. grainy mustard
1 mL (¼ tsp.) tsp. ground Cayenne pepper
250 mL (1 tasse) cup chicken stock
500 mL (2 tasses) cup sour cream
900 g (1 sac) lb frozen French fries
5 mL (1 tsp.) tsp. vegetable oil
4 tranches bacon
10 mL (2 tsp.) tsp. flour
5 mL (1 tsp.) tsp. maple syrup
2 tasses cup white gravy
to taste salt and pepper
250 g (8 oz.) oz. cheese curds or grated mozzarella
Directions
1This recipe is courtesy of McCain.
2In a pot, heat 5 mL (1 tsp.) oil over medium high heat and cook green onions until translucent.
3Add Dijon mustard, grainy mustard, and Cayenne pepper and cook for about 1 minute.
4Add chicken stock and cream and simmer until liquid is reduced by half. Set aside.
5In the meantime, bake fries according to directions on package.
6In a large skillet, heat 5 mL (1 tsp.) oil and fry bacon until crispy.
7Add flour, stirring constantly, and cook until golden.
8Add maple syrup and simmer until liquid is reduced by half.
9Add white gravy. Salt and pepper to taste.
10Divide fries among four bowls. Top with cheese curds and maple bacon sauce. Serve immediately.
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