Wednesday, 29 May 2013

Sweet Potato Poutine

Cooking time: 30 minutes
Yield: 2


  • 3 large sweet potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 large shallots, sliced
  • 1 1/2 tablespoons extra virgin olive oil
  • Pinch of sea salt and freshly cracked black pepper
  • 2 cups organic beef stock
  • handful parsley, minced
  • pinch of thyme
  • pinch of brown sugar
  • 1 litre peanut oil
  • 1 cup cheese curds

  • Directions

    1. Push potatoes through a french fry cutter or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
    2. Heat a pan on medium, melt butter then add flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove from the heat.
    3. In another pan, lightly sauté shallots in olive oil over medium heat for about 1 minute. Add sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar and bring to a simmer.
    4. Whisk in the roux and let reduce on medium low for 15 minutes. Stir in fresh, minced parsley.
    5. Strain chilled sweet potato fries and dry them in a salad spinner. It is important the fries be thoroughly dried before cooking.
    6. Heat peanut oil in a heavy pot on medium-high until oil thermometer reaches 375 degrees F. Fry the potatoes in small batches for 5 minutes, then lay them on a wire rack to drain.
    7. Place the fries on a plate, top with cheese curds and smother with gravy.

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