Vegetable Poutine Sheet Pan
with broccoli, zucchini, bell pepper and cheese curds
Ingredients
- White Potato(es)
- Cheese Curds
- Demi-Glace
- Zucchini(s)
- Floret broccoli
- Pepper(s)
- Red Onion(s)
- Spice Mix (Mustard Powder,Garlic Powder,Onion Powder,Smoked Paprika)
- Green Onion(s)
Necessary elements
sheet pan, bowl, saucepan, whisk
1. Preheat the oven to 425°F. Cut the potatoes into small wedges or medium sized fries. Cut the broccoli into pieces. Slice the pepper and onion into strips. Cut the zucchini into half rounds. Thinly slice the green onion.
2. Place the potatoes on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 12-15 minutes.
3. Meanwhile, whisk the demi-glace in a saucepan with the spices, 1.5 2P | 2 3P cups of water and bring to a boil. When the sauce boils, reduce the heat to medium and allow the sauce to thicken for about 5-7 minutes. Simmer over very low heat until ready to serve.
4. Put the broccoli, bell pepper, zucchini and onion in a large bowl with a drizzle of oil, salt and pepper. Mix together. When step 2 is complete, remove the pan from the oven and add the vegetables. Return to the oven for 14-16 minutes until the potatoes are tender. You can add the cheese curds 2-3 minutes before the end of the cooking time to the pan or keep it as a fresh garnish.
5. Serve the vegetables and garnish with the cheese, demi-glace and green onion. Bon appétit!