A Canadian classic, from Rachel O’s home in the Great White North.

from Rachel Oberg, GB Guido’s Produce Team Member & Dinner Specialist

Serves 4

INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1 quart (4 cups) beef, chicken, or mushroom stock
Black pepper
Salt
1 tablespoon sunflower oil
1-15 or 16 ounce bag frozen french fries
1 cup cheese curds

DIRECTIONS
1. Add butter to a medium sized saucepan over medium heat. When the butter is melted, add the flour and whisk it into the butter. Let it cook for until it turns golden and smells nutty, about 1 minute (you just made a roux!). Slowly add the stock, whisking as you pour. Let it come to a boil, and then reduce to a simmer and cook, whisking occasionally, until it thickens*, about 15-20 minutes. Add pepper and salt to taste. Remove from heat.

2. Heat a large skillet over medium heat. Add the oil. Add fries, leaving space so they’re not too crowded (work
in batches if needed). Cook, turning occasionally, until fries are hot, crispy, and golden in color, about 10-12 minutes.

3. Divide the fries into 4 warm serving dishes and top each with a handful of cheese curds and a ladleful of gravy.

*If it doesn’t thicken: Whisk 2 tablespoons flour with ¼ cup cold water until there are no more lumps. Pour the mixture into the too thin gravy as you whisk furiously. It should thicken quickly, but let it cook for 2-3 minutes, whisking often.
To make this gravy gluten-free: Omit the steps to make the roux. Instead simply whisk 1 tablespoon cornstarch into ¼ cup cold water. Then whisk it into the hot stock, let it come to a boil, and cook for a few minutes more.

MAKE IT A MEAL
Start the meal with a wedge salad. Then serve the poutine with some cornichons, fresh veggies, and charcuterie like ham and salami. Toppling Goliath Pseudo Sue Pale Ale would be a great drink pairing. For dessert serve some ripe pears drizzled with honey and sprinkled with freshly cracked black pepper.