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How to make poutine

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Have you ever had a really good poutine? Crispy fries that retain their texture, even though they're smothered in savory gravy? And don't forget about the squeaky cheese curds. This might seem like one of those dishes you can only get at a restaurant, but it's not true. The recipe below is easy to make at home.
All in all, poutine is a very a simple dish, but you need to think about the textures. There's only one secret to making this dish succeed: keeping the fries crispy. Pouring the gravy on to the fries too early is where most people find trouble. That would make the fries soggy.Feel free to make the gravy ahead of time, but wait until the last moment to smother the fries.
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Cooktop Cove
Poutine
4
5 minutes
20 minutes
25 minutes
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups beef broth
1/8 teaspoon ground black pepper
4 cups frozen french-fried potatoes
2 cups cheese curds
Chopped parsley
To make the gravy, melt the butter over medium heat in a medium saucepan.
Add the flour and whisk until it is well incorporated. Cook, stirring, for 5 minutes, until the mixture turns golden brown.
Add the beef broth and bring the mixture to a boil. Simmer until the sauce thickens, about 5 minutes.
Add the black pepper and set aside. Keep the gravy warm until you're ready to serve.
Meanwhile, prepare the fries according to package directions. Cook them until they're very crispy.
Just before you're ready to serve, place the fries on a serving platter.
Sprinkle them with the cheese curds and ladle the hot gravy on them.
Garnish the platter with chopped parsley.
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