Last week I really felt like trying to make a well-known dish into a waffle and I stumbled upon poutine. Which is a Canadian dish originating from Québec. It’s similar to our Rotterdam dish called ‘Kapsalon’. You’ve got French fries topped with cheese curds and gravy. From what I could find you have a lot of different versions of the dish and I decided to make one mixed with mushrooms. I was also pleasantly surprised I could waffle fries which were taking out just before they were done. Hope you guys like this recipe and happy Wednesday.
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Vegetarian Poutine Waffles
4 portions
Ingredients
800g potatoes
3 tbsp. dairy butter
300g sliced mushrooms
3 tbsp. flour
1 cup vegetable broth
300g cheese curds (or Hüttenkäse)
10g grated Parmesan cheese
Some parsley for on top
Fryer (or big pan filled with sunflower oil)
Instructions
Slice the potatoes into small French fries. Let them set in lukewarm water for at least an hour to get some of the starch out. I even prefer to leave them in water overnight and dry them in the morning to bake in the evening for the best crunch.
Heat up your fryer or pan and bake the potatoes until they just start to brown. Let them dry on a kitchen towel while you continue frying the rest. When done heat up your waffle iron. Grab a hand full of fries and press them down in the waffle iron. Because the fries haven’t completely fried yet you can press them down easily to form one waffle. Continue doing this until done and keep the waffles warm in a preheated oven at around 50℃.
Heat up a pan with a little bit of oil and bake the mushrooms until warm and they shrink in size. Get the mushrooms out of the pan and add the butter in it with the flour. Using a whisk combine the butter and flour before you pour in the broth. Heat this up for about 10 minutes on medium heat until it starts to thicken.
Place the waffles on your plate and put some of the cheese curds on top with the mushrooms. Serve gravy over it and finish of with some grated Parmesan cheese and parsley. Enjoy!
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