ELIZABETH CANADIAN VEGETATION POUTINE ENJOY DAN:

         ELIZABETH CANADIAN VEGETATION POUTINE by CHEF DAN:

Serves 2

INGREDIENTS:

ROASTED VEGETABLES:

1-sweet potato, peeled and cut into matchsticks

2-carrots, peeled and cut into matchsticks

1/4-head cauliflower, chopped into bit size pieces

3-tablespoons olive oil

1/4-teaspoons alt

GRAVY:

2-tablespoons butter

2-tablespoon flour

1-1/2-cups vegetables stock

2-tabelspoon red wine

1-teaspoon adobo sauce from a can chipotle chili in adobo

1/2-teaspoon EACH garlic- powder & oregano

salt & pepper to taste

TOPPINGS:

1/2-cup cheese curds (or cubed cheddar cheese)

2-scallions, bias cut into 1/2-inch slices.

sour cream

DIRECTIONS: (PREHEAT THE OVEN TO 450 F)

1.   Toss vegetates in olive oil and sprinkle with salt.

2.   Spread on a prepared baking sheet in single layer not touching.

3.   Roast for 25-30 minutes, or until crispy, flipping once halfway through.

4.   Heat butter in a skillet over medium heat & when sizzling.

5.   Whisk in flour & allow to cook for 1-2 minutes, bubbling & turning golden brown.

6.   Whisk in a tablespoon or two vegetable stock at a time until you have a thick liquid.

7.   Pour in reamaning stock, wine, adobo sauce, & bring to a simmer.

8.   Simmer uncovered for 10-15 minutes, until thick & gravy like.

9.   Add garlic powder, oregano, salt & pepper.

10  When the vegetables are done, remove & place in a serving dish.

11  Top with cheese curds & pour gravy over the top.

12  serve with scallions sour cream, anything else you can think of.

ENJOY DAN:                              DIG IN AND EAT CANADA’S NATIONAL DISH!!