Poutine

Difficulty: NEWBIES CAN DO IT

Special Menu: Tour of North America

Tri-fries
preheat 450
1 parsnip, peeled and cut into fries
1 large carrot, peeled and cut into fries
3 potatoes, peeled and cut into fries
olive oil
garlic salt

on a large cookie sheet, toss fries in olive oil and season with garlic salt and pepper.
bake for 10 minutes to crisp bottoms, then switch to broiler to crisp the tops of the fries (475).
transfer to a paper towel and season with additional salt if needed.

Lentil gravy
1 T olive oil
1 onion, chopped
2 cloves garlic, chopped
1 c cooked lentils
1 c water
1/2 not beef boullion cube
1 T cornstarch
1/4 t ground mustard
1/2 t miso
black pepper

prep broth by heating up water and dissolve bouillon cube.
make a slurry by mixing the cornstarch with a bit of the broth, set aside
heat oil in pot with high sides, saute onion and garlic until translucent
add lentils, remaining broth, mustard powder, and miso. season with black pepper.
bring to a boil briefly, then hit it with the immersion blender until smooth.
while still over heat, stream in slurry while stirring constantly.
stir and heat for 5-7 more minutes until thickened.

to serve, top fries with gravy, chunks of vegan cheeze, and sliced green onion.