Fiddlehead & chorizo poutine
Photo credit: Virginie Gosselin
I learned, very recently, that fiddleheads should be boiled for 4 to 5 minutes before eating thus removing any toxins. Toxins that can make you quite sick.
Particularities
- Serves4 Portions
- Prep time30 min
- Cook time1 hour
- Timeout-
- FreezingFreezes well
Ingredients
Poutine
- 4 cups (1 bag of 1,5 lb) of small bell potatoes
- 1 cup of vegetable oil
- Salt & pepper, as preferred
- 1 cup of chorizo, sliced in half-moons
- 2 cups of fiddleheads, blanched
- 1 cup of Louis d’Or cheese (or your choice of firm cheese), diced
Sauce
- 2 tablespoons of butter
- 2 shallots, minced
- 1 garlic clove, chopped
- 1 can (480 ml) of beef stock
- 1/4 cup of 15 % cooking cream
- 2 tablespoons of corn starch, diluted in 4 tbsps of cold water
- 2 teaspoons of Dijon mustard
- Salt & pepper, as preferred
Steps
- Preheat the oven at 400°F and place the rack at the center of it
- Boil the potatoes until they are cooked, strain and then mash with a fork.
- Baste the potatoes with oil, season and then lay onto a baking sheet. Cook in the oven for 40 minutes while make sure to turn over after 20 minutes.
- Melt the butter on medium heat in a small pot then bake the shallots and garlic for 5 minutes. Add the beef stock and cream then bring to a boil. Reduce the heat and simmer for 15 minutes.
- Add the diluted corn starch to thicken the sauce then add the Dijon mustard while whisking all the ingredients together and season. Set aside.
- Roast the chorizo for 5 minutes in a small non-stick pan on medium-high heat then set aside.
- Add the fiddleheads in the sauce for 2 minutes to warm them up.
- Assemble the poutine and serve.
Recipe published on August 19, 2018
