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Poutine with Veggies and Avocados from Mexico
2020-12-10
https://www.metro.ca/userfiles/image/recipes/poutine-legumes-avocats-mexique-11435.jpg
PT10M
PT35M
PT45M
Preheat the oven: 180°C/375°F.Mix all vegetables in a large bowl with the oil, salt and pepper. Place on a baking sheet lined with parchment paper and cook for 20–25 minutes.Add all 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.Serve and pour the sauce in the desired quantity.Source: Avocados from Mexico
4
Metro
0
0
0
0
preparation of vegetables :
1 sweet potato peeled and cut into julienne
1 turnip peeled and cut into julienne
3 parsnip peeled and cut into julienne
3 carrot peeled and cut into julienne
splash canola oil
To taste salt and pepper
sauce :
1 cup (250 ml) store-bought poutine sauce
2 tablespoons (30 ml) tomato paste
2 teaspoons (10 ml) Worcestershire sauce
1 tablespoon (15 ml) hot sauce
1 teaspoon (5 ml) cumin seeds (optional)
Poutine:
Kernels from 2 grilled ears of corn
2 grilled pepper diced
1 1/2 cup (375 ml) cheese curds
2 avocado peeled, pitted and cubed
2 shallot minced
2 tablespoons (30 ml) cilantro roughly chopped
Poutine with Veggies and Avocados from Mexico
4
Main course
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME
Ingredients
-
preparation of vegetables :
-
1
sweet potato peeled and cut into julienne
-
1
turnip peeled and cut into julienne
-
3
parsnip peeled and cut into julienne
-
3
carrot peeled and cut into julienne
-
splash
canola oil
-
To taste
salt and pepper
-
sauce :
-
1 cup
(250 ml)store-bought poutine sauce
-
2 tablespoons
(30 ml)tomato paste
-
2 teaspoons
(10 ml)Worcestershire sauce
-
1 tablespoon
(15 ml)hot sauce
-
1 teaspoon
(5 ml)cumin seeds (optional)
-
Poutine:
-
Kernels from 2 grilled ears of corn
-
2
grilled pepper diced
-
1 1/2 cup
(375 ml)cheese curds
-
2
avocado peeled, pitted and cubed
-
2
shallot minced
-
2 tablespoons
(30 ml)cilantro roughly chopped
Preparation
Preheat the oven: 180°C/375°F.
Mix all vegetables in a large bowl with the oil, salt and pepper. Place on a baking sheet lined with parchment paper and cook for 20–25 minutes.
Add all 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.
Serve and pour the sauce in the desired quantity.
Source: Avocados from Mexico
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
