It’s time for POUTINE! Not just a deep fried poutine but a poutine with roasted vegetables and roasted chicken breast. Poutine is a delicious comfort food and when made with roasted carrots, parsnips and potatoes, it’s a dish you can feel good about. The oven baked vegetables, demi-glace style vegetarian sauce garnished with cheese curds and fresh thyme gives this classic dish a healthy twist.
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You Will Need
Slice the onion in thin slices. Peel the vegetables if desired. Cut all the vegetables (parsnip, carrots, sweet potato, potato) in fries shape, about 1 cm thick. Place the parnips, carrots, sweet potato and potato on a lined baking sheet.
Bake in the oven 20 minutes or until they start to become golden.
Cook the chicken: When the vegetables have 10 minutes left to cook, place the chicken on the lined baking sheet. Season the chicken with salt and cook for 10 minutes. Cut the chicken in bite size pieces.
Evenly spread the cheese curds on the fries and return to the oven for 1 minute to warm.
Note: Ensure the chicken is cooked to at least 165F.
Recommended Wine Pairing
E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples.
Region: California, USA
Price (SLGA): $10.09
BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Price (SLGA): $12.78
Dr. Craig Herrington, Naturopath
Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes.
Cooking with Kids
Lacey Engel, Registered Dietician
Beyond Baby Nutrition
Cooking for kids?
Serving family style: You can serve each part of the meal family-style and let your children make their own poutine.
Mixed dishes are tough for kids. While you’re cooking set aside a small portion of each component of the meal, before mixing or adding sauces, to serve to them. For this dish, you can serve each vegetables serparately. This will enable the child the explore the flavours individually.
Making this recipe with kids?
Ask the child to help by completing step 5:
- Separate the thyme leaves. Assemble & Serve
Note: We cannot guarantee any dish is allergen free.
Carnivore plan: chicken breast, potatoe, sweet potato, carrot, turnips, cheese curds (Fresh pasteurized milk, salt, bacterial culture, microbial enzyme), demi-glass sauce (Modified Corn Starch, Wheat Flour, Beef Fat, Corn & Potato Maltodextrin, Salt, Vegetable Powders (tomato, Onion, Carrot), Hydrolyzed Soy Protein, Sugar, Yeast Extract, Colour, Dried Beef Stock, Pork Gelatin, Beef Extract, Natural Flavour, Spice, Xanthan Gum, Lard, Citric Acid, Disodium Guanylate, Disodium Inosinate, Gum Arabic, Bha, Propyl Gallate.), fresh thyme, love