Sweet Potato Poutine

(Courtesy of Nadia G)

Ingredients:

4 large sweet potatoes, peeled and sliced into 1/4 inch French fries

2 Tbsp. unsalted butter

2 Tbsp. flour

1 1/2 Tbsp. extra-virgin olive oil

2-3 shallots, thinly sliced

Pinch sea salt and freshly ground black pepper

2 c. organic beef stock

Pinch fresh thyme leaves

Pinch brown sugar

Handful minced fresh parsley

Peanut or canola oil for deep frying

2 c. cheese curds

Directions:

Soak sweet potato fries in ice water for 30 minutes to 1 hour.

Heat a pan on medium.  Melt butter then add flour and whisk vigorously for about 8 minutes, until the roux is amber colored.  Remove pan from the heat.

In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden.  Add the sea salt and pepper.  Deglaze with organic beef stock, add thyme, brown sugar.  Bring to a simmer.  Whisk in the roux and let reduce on medium low for 15 minutes.  Take off the heat and stir in fresh minced parsley.

Heat enough oil to come half-way up the side of a heavy pot to 375 degrees, or use a deep-fryer.  Strain the chilled sweet potato fries and dry then in a salad spinner.  (It is important that the fries are dried thoroughly before cooking).

Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil.

Place the fries on a place, top with the cheese curds and smother with hot gravy.

Note~ This was on the episode for a "hangover cure".  

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