Cozy Bison Meatball Poutine
with Maple Butter Gravy & Root Veggies
Cooking time
30 minutes
Servings
2/4
Calories
1140 /serving
Poutine was made for chilly weather. And this poutine was made for a fun chilly weather soirée. Get a cooking partner to join you for quality kitchen time, cutting potatoes and parsnips, sizzling caramelized onion and whipping up the most divine maple-mustard gravy.
We will send you:
- 250g Canadian-raised lean ground bison
- 450g Potatoes
- 1 Onion (or shallot)
- 6g Chives (or garlic chives)
- 300g Parsnips
- 12g Beef demi-glace
- 30g Panko
- 30ml Maple butter
- 15ml Dijon mustard
- 20g All-purpose flour
- 100g Cheese curds
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pan
Whisk
2 or 4 tbsp Butter
1 or 2 Eggs
Total Fat
58 g
Saturated Fat
29 g
Sodium
1140 mg
Total Carb
108 g
Sugars
24 g
Protein
49 g
Fibre
11 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and quarter the parsnips lengthwise (cut into sixths if large).
- Cut the potatoes into fries.
- On a lined sheet pan, toss the potatoes and parsnips with a drizzle of oil and S&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Make the caramelized onion
- Meanwhile, halve, peel and thinly slice the onion lengthwise.
- In a large pan, heat a drizzle of oil on medium.
- Add the onion and sauté, 4 min., until beginning to brown.
- Reduce the heat to medium-low and add 2 tbsp water (double for 4 portions).
- Sauté, 4 to 6 min., until caramelized.
- Transfer to a bowl and reserve the pan.
Prepare the meatballs
- Meanwhile, in a medium bowl, combine the bison, panko, 1 egg (double for 4 portions) ½ the mustard and S&P.
- Form into 16 meatballs (double for 4 portions).
Cook the meatballs
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 6 to 8 min., until browned and cooked through.
Make the gravy
- Meanwhile, in a small pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the flour and whisk, 30 sec. to 1 min., until a paste forms.
- Add the maple butter, demi-glace, remaining mustard and ¾ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 4 min., until thickened.
Plate your dish
- Divide the vegetables between your plates.
- Top with the caramelized onion, meatballs, cheese curds and gravy.
- Garnish with the chives. Bon appétit!
