As a vegetarian, the holidays can sometimes be a bit tricky for me when it comes to eating as there is usually large helpings of meat/chicken and meat-based sides and sauces at the dinner table. Often I will volunteer to bring a vegetarian dish to the meal to ensure I get a decent portion of food. I came up with this Roasted Root Vegetable “Poutine” last Thanksgiving as I was both inspired by the seasonal produce and wanting to bring a Canadian flare to the occasion. Poutine has always been a favourite dish of mine so I thought why not try a spin on such a great Canadian classic. Turns out it worked and the guests loved it!
The dish works best in fall and winter, when the root vegetables are in full swing. You can really use any root vegetables you like, but I found this combination to be very effective and flavourful. For a great and easy vegetarian gravy recipe to drizzle on top CLICK HERE
Now my close family friend, Kenny, would say this cannot be called a poutine as there are no fries involved, and this is true, but I like to think of it as a fairly liberal interpretation and I will say the poutine part with a bit of a wink and a smile 😉