Toronto is Canada’s cultural crossroads. This French-Canadian favorite—a decadent dish of French fries topped with cheese curds and hot gravy—pays tribute to Québécois culture.
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Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Yukon gold potatoes, peeled and cut into French fries
1/2 pound fresh cheese curds, crumbled
Vegetable oil for deep-frying
Directions:
Combine the butter and flour in a saucepan over medium heat. Stir to make a dark brown roux for 12 to 15 minutes. Stir in the stock and season with salt and pepper. Bring the mixture to a boil, and then reduce heat to medium-low and continue cooking for 15 to 20 minutes. Remove from heat and keep warm.
Bring a pot of salted water to a boil. Add the potatoes and blanch for four minutes. Remove, drain, and cool. Fry potatoes until golden. Remove and drain on paper towels. Season with salt and pepper. Top fries with gravy and cheese. Serve immediately.
Servings: Serves four to six.
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