Vegetable poutine

Opt for a nutritious poutine packed with vegetables with this recipe combining sweet potatoes, carrots, parsnips and black beans, all in a delicious brown sauce and topped with traditional cheese curds!

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25 min
6
30 min
Freeze for three months

  • Ingredients

    • 1 large sweet potato, peeled and cut into small sticks
    • 1 large carrot, peeled and cut into small sticks
    • 1 large parsnip, peeled and cut into small sticks
    • Salt and pepper from the mill to taste
    • 2 cups black beans, rinsed and drained
    • 300g cheese curds
    • 1 tbsp vegetable spice (or your favorite spices)
    • 2 cups brown sauce

  • Preparation

    1. Preheat oven to 375F.
    2. In a large saucepan, place all the vegetables and cover with water.
    3. Bring to a boil and cook for 20 minutes or until vegetables are tender.
    4. Drain and place in baking dishes.
    5. Top with black beans, cheese curds, sprinkle with spices and drizzle with brown sauce.
    6. Bake for 10 minutes or until poutines are heated through.

For the adventurers

Notes and tips

Replace black beans with ½ cup crumbled cooked bacon.

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