Used Poutine
Ingredients
yield: 2 servings
- ½ small rutabaga, well washed and cut into sticks about 1 cm thick
- 1 medium sweet potato, well washed and cut into sticks about 1 cm thick
- 2 parsnips with the skin on, well washed and cut into sticks about 1 cm thick
- 2 carrots with the peel, well washed and cut into sticks about 1 cm thick
- 2 tablespoons of olive oil with Herbes de Provence
- Garlic powder, pepper, and salt (to taste)
- 100 grams of fresh cheese curds
- Choice of poutine sauce
PREPARATION
(10 MINUTES AND 30 MINUTES OF COOKING)
- Preheat the oven to 450°F.
- Spread the chopped vegetables on a baking sheet lined with parchment paper and add the oil as well as the seasonings.
- Mix well
- Bake for 30 minutes, stirring halfway through.
Serve the vegetables in bowls, add the cheese and the hot sauce.
ENJOY YOUR MEAL!
This recipe is a creation of the collaborator of Olives et Gourmandises, nutritionist-dietitian Dorothée Buteau-Poulin.