POUTINE POTATOES WITH STOUT GRAVY

Ingredients

• 2 lb unpeeled yellow potatoes, cut into wedges
• 2 tbsp canola oil
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 1/2 tsp salt
• 1 tbsp chopped fresh parsley
• 1 pkg (240 g) cheese curds
• Stout Gravy

Directions

1. Preheat oven to 375°F.
2. Place potatoes in a single layer in a greased large rimmed baking sheet.
3. Bake until potatoes are tender, about 30 minutes. Remove pan from oven.
4. Increase oven temperature to 400°F.
5. Combine oil, mustard and Worcestershire sauce in a large heatproof bowl. Add potatoes and toss to coat.
6. Place potatoes in a single layer in same pan.
7. Bake until potatoes are golden brown, about 20 - 25 minutes.
8. Sprinkle potatoes with salt.
9. Transfer potatoes to a serving dish. Add parsley and toss gently to combine. Top potatoes with cheese curds and some hot Stout Gravy.

Ingredients

• ​1/4 cup salted butter
• 1 1/4 cups chopped onions
• 3/4 cup chopped carrot
• 2/3 cup chopped celery
• 1/4 cup all-purpose flour
• 2 cups no-salt-added beef broth
• 3/4 cup stout or other strong dark beer
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tbsp sherry vinegar
• Salt and freshly ground pepper*

Yield: Makes about 2 cups.

Directions

1. Melt butter in a large non-reactive saucepan over medium heat. Add onions, carrot and celery; sauté until vegetables are softened, about 6 minutes.
2. Reduce heat to low. Add flour and cook, stirring, for 4 minutes.
3. Gradually add broth, 2/3 cup at a time, cooking and stirring constantly until smooth. Stir in stout, thyme, rosemary and bay leaf. Bring to a simmer and cook, uncovered, stirring occasionally, until thickened, about 20 - 25 minutes. Remove from heat.
4. Strain mixture through a sieve into a heatproof bowl; discard solids. Stir in vinegar. Season to taste with salt and pepper. Serve warm. May be refrigerated for up to 2 days or frozen for up to 1 month. Reheat over low heat.