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Canna-Poutine

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Ingredients

Adjust Servings:
4 Russet Potatoes can also use sweet potatoes- skins on, cut into 1/4 wedges
2 quarts Infused Peanut Oil
12 oz Cheese Curds
.5 quart Beef Gravy use good quality gravy, although homemade would be better
.5 cup Fresh Chives chopped, scallions can also be substituted
Salt to taste
Freshly Ground Black Pepper to taste
1 tsp Italian Parsley freshly minced
1 tsp Garlic freshly minced
1 tsp Italian Seasoning

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Canna-Poutine

By Cosmic Muffin Cafe

An elevated version of a classic Quebecois dish

  • 70 min
  • Serves 4
  • Medium

Ingredients

Directions

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This dish is a one-bowl wonder!  Perfect with a cold beer or glass of white wine.  Comfort food at its best!

 

Place sliced potatoes in a large bowl of cold water and allow to sit for about 20 minutes.  Drain the water and soak potatoes again in more clean water for another 15 minutes.  Drain potatoes completely and allow to dry thoroughly on paper towels.

Using a large Dutch oven or other large, heavy pot, heat Canna-oil to 350 degrees.  Carefully lower potatoes into hot oil with a slotted spoon or spider.  Do not over-crowd the pot, you will likely need to cook them in batches.  Fry potatoes until lightly browned, about 5 minutes.  Remove final batch of potatoes from oil and again, place in a single layer on clean paper towels to cool completely with other fried batches.

Meanwhile, heat gravy in a small saucepot until hot.   Set to side until ready to use. Or prepare your own Canna-gravy by combining and melting 1/4 cup Canna-butter in a small skillet.  Slowly whisk in 1/4 cup Wondra flour and cook for about 1-3 minutes.  Slowly whisk in 1-2 cups low-sodium beef broth and continue cooking on simmer until thick and rich.  Season to taste with salt and pepper.

Reheat oil in Dutch oven or heavy saucepot to 425 degrees.  For the second time, add potatoes to pot, again in batches if necessary, cooking until they are golden brown, about 5-7 more minutes.  Turn off heat and remove potatoes from oil, again placing in a single layer on clean paper towels then immediately season with salt, pepper and choice of other seasonings.

To assemble: divide fries among 4-6 individual bowls.  Evenly divide the cheese curds, spoon desired amount of gravy over the top then garnish with remaining cheese curds and chives or scallions.

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Steps

1
Done

Place sliced potatoes in a large bowl of cold water and allow to sit for about 20 minutes. Drain the water and soak potatoes again in more clean water for another 15 minutes. Drain potatoes completely and allow to dry thoroughly on paper towels.

2
Done

Using a large Dutch oven or other large, heavy pot, heat Canna-oil to 350 degrees. Carefully lower potatoes into hot oil with a slotted spoon or spider. Do not over-crowd the pot, you will likely need to cook them in batches. Fry potatoes until lightly browned, about 5 minutes. Remove final batch of potatoes from oil and again, place in a single layer on clean paper towels to cool completely with other fried batches.

3
Done

Meanwhile, heat gravy in a small saucepot until hot. Set to side until ready to use. Or prepare your own Canna-gravy by combining and melting 1/4 cup Canna-butter in a small skillet. Slowly whisk in 1/4 cup Wondra flour and cook for about 1-3 minutes. Slowly whisk in 1-2 cups low-sodium beef broth and continue cooking on simmer until thick and rich. Season to taste with salt and pepper.

4
Done

Reheat oil in Dutch oven or heavy saucepot to 425 degrees. For the second time, add potatoes to pot, again in batches if necessary, cooking until they are golden brown, about 5-7 more minutes. Turn off heat and remove potatoes from oil, again placing in a single layer on clean paper towels then immediately season with salt, pepper and choice of other seasonings.

5
Done

To Assemble

To assemble: divide fries among 4-6 individual bowls. Evenly divide the cheese curds, spoon desired amount of gravy over the top then garnish with remaining cheese curds and chives or scallions.

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