Name: Baby Potato and Brussels Sprout Poutine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) small baby potatoes, halved; 3 tbsp (45 ml) olive oil; 1 lb (450 g) Brussels sprouts, trimmed and halved; 3 onions, thinly sliced; 3 tbsp butter; 3 tbsp unbleached all-purpose flour; 2 cans (10 oz/284 ml each) condensed chicken broth, undiluted; 3/4 lb (340 g) cheese curds

Ingredients

- 1 1/2 lb (675 g) small baby potatoes, halved
- 3 tbsp (45 ml) olive oil
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 3 onions, thinly sliced
- 3 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 2 cans (10 oz/284 ml each) condensed chicken broth, undiluted
- 3/4 lb (340 g) cheese curds

Preparation

- Preheat the grill, setting the burners to medium-high.
- Stack two large pieces of foil one on top of the other. At the centre of the foil, toss the potatoes with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Tightly seal into a packet.
- Stack another two large pieces of foil one on top of the other. At the centre of the foil, toss the Brussels sprouts with the remaining oil. Season with salt and pepper. Tightly seal into a packet.
- Place the foil packets on the grill. Cook the potatoes for 25 to 30 minutes and the sprouts for 20 to 25 minutes or until the vegetables are cooked through, turning the packets over halfway through cooking.
- Meanwhile, in a large skillet over medium-high heat, brown the onions in the butter for 10 minutes, stirring often with a wooden spoon. Sprinkle with the flour and continue to cook for 1 minute, stirring constantly. Deglaze with the broth. Bring to a boil while whisking. Simmer for 3 minutes or until the gravy has thickened. Season generously with pepper.
- Divide the potatoes, Brussels sprouts and cheese among four shallow bowls. Cover with the hot gravy. Serve immediately.

Baby Potato and Brussels Sprout Poutine

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan