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Poutine:

  • Potatoes (diced 2.5 cm x 2.5 cm) 1 kg
  • Pumpkin (diced 2.5 cm x 2.5 cm) 500 g
  • Carrots (diced 2.5 cm x 2.5 cm) 510 g
  • Sunflower oil 725 ml
  • Cottage cheese (plain, chunky) 120 g

Mushroom Gravy:

  1. Poutine:

    • Pre-heat the oven to 180 °C. Drizzle potatoes, pumpkin and carrots with oil and season with Robertsons Veggie Seasoning. Bake until golden.
    • Add 70 g cottage cheese and cook for 5 min.
  2. Mushroom Gravy:

    • Heat oil in a pan, add mushrooms and fry until browned.
    • In a pot, add water and Knorr Vegetable Stock Granules, stir well and bring to the boil. Add Knorr Brown Roux granules and stir until sauce thickens. Add mushrooms and stir.
    • Place cooked vegetables in a bowl and pour gravy over.
    • Garnish with the rest of the cottage cheese.
  3. Chef's Tip:

    • Ensure that the vegetables are not overcooked. When adding the Knorr Brown Roux Granules make sure the liquid is boiling and stir continuously to avoid lumps.
    • Vegetable option: Sweet potatoes, butternut or beetroot can be used instead of potatoes.