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Mexicanadian Poutine with Roasted and Grilled Veggies and Avocados

4 servings

Ingredients

1  sweet potato, peeled, cut into sticks 1 
1  turnip, peeled, cut into sticks 1 
3  parsnips, peeled, cut into sticks 3 
3  carrots, peeled, cut into sticks 3 
  Splash of canola oil  
  Salt and pepper, to taste  
  Sauce  
250 ml ready-made poutine sauce 1 cup
30 ml tomato paste 2 tbsp
10 ml Worcestershire sauce 2 tsp
15 ml hot sauce (such as Valentina, Red Hot, etc.) 1 tbsp
5 ml cumin seeds (optional) 1 tsp
  Kernels from 2 grilled ears of corn  
2  grilled peppers (homemade or store bought), diced 2 
375 ml cheese curds 1 ½ cups
2  avocados, peeled, pitted, and cubed 2 
2  shallots, minced 2 
30 ml cilantro, roughly chopped 2 tbsp

Instructions

Step 1
Heat oven to 180°C/375°F

Step 2
Mix vegetable sticks in a bowl with the oil, salt and pepper. Place on a baking sheet lined with parchment paper and cook on centre rack for 20–25 minutes.

Step 3
Add sauce ingredients to a pan and cook over medium/low heat for 10 minutes. Set aside.

Step 4
When vegetables are done, put roasted vegetables, cheese curds, roasted peppers, grilled corn, and avocado cubes on a serving platter (or 4 individual plates). Top with shallots and cilantro.

Step 5
Drizzle with sauce before serving.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 695
60%
Fat / Lipides 38.7g
Saturated / saturés 17.2g
+ Trans / trans 1.2g
Cholesterol / Cholestérol 78mg
56%
Sodium / Sodium 1346mg
56%
Carbohydrates / Glucides 144.7g
61%
Fiber / Fibres 15.2g
Sugars / Sucres 95.7g
Protein Protéines 28.1g
189%
Vitamin A / Vitamine A
175%
Vitamin C / Vitamine C
64%
Calcium / Calcium
20%
Iron / Fer
Recipe provided by Avocados from Mexico.

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