Chorizo Poutine
with Fresh Salad
Poutine is an absolute Quebec classic and tonight's version is sure to show you the mere possibilities this iconic dish has to offer. This poutine is so good, you'd swear you were sitting in Parc La Fontaine taking in the fresh air!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
690 g
Russet Potato
56 g
Cheese Curds
(Contains Milk)
1 unit
Chicken Broth Concentrate
7 g
Chives
56 g
Spring Mix
113 g
Baby Tomatoes
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
All-Purpose Flour
(Contains Wheat)
113 g
Green Peas
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes in half lengthwise, then into 1/4-inch slices. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway.)
While fries bake, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up into smaller pieces, until no pink remains, 4-5 min.** Transfer to a plate and set aside.
Heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl) and peas, 1-2 min. Sprinkle flour over peas. Cook, stirring often, until thickened, 1-2 min. Slowly stir in 1 1/2 cups water (dbl for 4 ppl), and broth concentrate. Season with salt and pepper. Bring to a boil over high, then reduce to medium-low until slightly reduced and peas soften, 6-8 min.
While the gravy simmers, thinly slice chives. Halve tomatoes. Stir together vinegar and 1 tbsp oil (dbl for 4 ppl) in a medium bowl. Add tomatoes and spring mix, then season with salt and pepper. Toss to coat.
When gravy is reduced, remove pan from heat and stir in chorizo and cheese.
Divide fries and salad between plates. Ladle gravy over fries. Sprinkle chives over top.
