Market Harvest Poutine Recipe

Poutine, a beloved dish originating from Quebec, has long been a staple of Canadian cuisine. This delightful concoction of potatoes, cheese curds, and warm, savory gravy has seen many variations over the years. The Market Harvest Poutine, however, takes this classic comfort food to a new level by incorporating fresh, local produce alongside the traditional ingredients.

History of Poutine

Poutine's origins can be traced back to rural Quebec in the 1950s. Initially sold in small diners and greasy-spoon restaurants, it rapidly gained popularity due to its unique combination of flavors and textures. The dish's name, colloquially, means 'a mess', which aptly describes this hearty and fulfilling plate.

Market Harvest Poutine

The Market Harvest variant infuses seasonal vegetables into the traditional poutine mix, offering a colorful, nutrient-rich twist. Perfect for those who wish to enjoy the comforts of poutine while benefiting from the bounty of the local harvest.

Ingredients

• Potatoes - 4 large, peeled and cut into fries
• Olive Oil - 3 tablespoons
• Salt - to taste
• Pepper - to taste
• Cheese Curds - 2 cups
• Gravy - 2 cups
• Carrots - 1 cup, diced
• Zucchini - 1 cup, sliced
• Bell Peppers - 1 cup, sliced
• Green Peas - 1/2 cup
• Thyme - 1 tablespoon, fresh or dried

Preparation of Ingredients

Preparing the Fries

Begin with the potatoes: Peel and cut them into evenly sized fries. Rinse under cold water to remove starch, ensuring crispy results.

Fresh Ingredients

Dice the carrots and slice the zucchini and bell peppers. These vegetables will add fresh flavor and vibrant color to your poutine. Utilize fresh green peas straight from the pod if possible; their sweetness perfectly complements the savory elements.

Cooking Process

Cooking the Fries

Preheat your oven to 450°F. Spread the cut potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 25-30 minutes, flipping halfway through until golden and crispy. Alternatively, for a more indulgent treat, you may deep fry them.

Sautéing the Vegetables

In a skillet over medium heat, add a tablespoon of olive oil. Add the carrots, zucchini, and bell peppers. Season with thyme, salt, and pepper. Cook until the vegetables are tender, and the edges are slightly crisp, about 7-8 minutes. Add the green peas and cook for an additional 2 minutes.

Heating the Gravy

Warm the gravy in a saucepan until it's steaming but not boiling. This ensures the cheese curds will melt perfectly upon contact.

Assembling the Poutine

Begin by layering your crispy potatoes in a serving dish. Add a generous spread of cheese curds over the top. Pour the hot gravy evenly to ensure the curds melt beneath its warmth. Top everything with the sautéed vegetables, distributing them evenly across the dish.

Enjoying Your Poutine

The best way to enjoy this dish is to serve it immediately while the gravy is hot and the cheese curds are melting indulgently. Each bite offers a perfect harmony of crispy, creamy, and fresh flavors that are sure to delight any palate. Share with friends and family for a communal meal experience that highlights the best of local, seasonal ingredients.

Notes and Tips

• For added flavor, consider adding a dash of smoked paprika to your potatoes before roasting.
• Feel free to substitute or add any other seasonal vegetables you enjoy.
• If preparing this dish for a special occasion, consider serving it in individual ramekins for a more elegant presentation.

Remember to set your cooking timer to keep track of each step efficiently, ensuring your meal is prepared to perfection.