Say what you will, but poutine is delicious (I know, I’ve already tasted it…). We may have phenylketonuria, but we are living in a beautiful era. Several years ago, low-protein foods were very limited. It was therefore impossible to eat something that resembles poutine, without taking a solid dose of natural proteins, which is not recommended for PKUers.
Last week, I put into action a plan that I had been meditating for a long time: I created a recipe for low-protein poutine, thanks to a new product that has recently appeared, Cambrooke’s Yuca Tator Home Fries.
The verdict: it was excellent and very close to the taste of a real poutine. And today, I share the recipe with you!
- Yuca Tator Home Cambrooke Fries = About 80g
- St-Hubert poutine sauce = ¼ cup (only 0.5g of protein!)
- A shallot
- Two mushrooms
- Monterey Jack Daiya cheese block = 1 cube of about 28g
- Salt, pepper
- Start by roasting the mushrooms separately in a skillet. Add the chopped shallots at the end and sauté for a minute. Put aside.
- In a large skillet, melt butter and add the Yuca Tator Home Fries. Coat the fries well with the butter, then add salt and pepper (and even other herbs if you feel like it). Add a pan lid over the fries to retain all the heat and to ensure that you cook the center of the fries. Brown the fries over low heat until crispy.
- Place the fries, shallot and roasted mushrooms in a bowl. Cut the Daiya cheese into cubes and add over the mixture.
- Evenly pour the preheated sauce over the poutine.
And that’s it! Enjoy your low-protein poutine and feel free to share your comments here or on my Facebook page afterwards!
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