Is a healthy poutine possible?

As a nutritionist, I admit that I hate putting “healthy” or “unhealthy” labels on foods/food groups.

The vision of healthy eating that I promote includes all foods, without prohibitions.

Instead, balance is determined by frequency of consumption and quantity. So, a fast food poutine can be part of a healthy lifestyle if it is only eaten with exceptional frequency and in a quantity that respects the body's needs at that time (that does not cause you discomfort after lunch).

It would therefore be more appropriate to describe the recipe that I offer you in this article as second-hand poutine (rather than exceptional), because it is homemade with an abundance of non-fried vegetables.

Used Poutine

Ingredients

(for 2 people)

• ½ small rutabaga, washed well and cut into sticks about 1 cm thick
• 1 medium sweet potato, washed well and cut into sticks about 1 cm thick
• 2 parsnips with peel, washed well and cut into sticks about 1 cm thick
• 2 carrots with peel, washed well and cut into sticks about 1 cm thick
• 2 tablespoons olive oil with Provence herbs
• Garlic powder, pepper and salt (to taste)
• 100 grams of fresh cheese curds
• Poutine sauce of your choice

Used Poutine

Ingredients

(for 2 people)

• ½ small rutabaga, washed well and cut into sticks about 1 cm thick
• 1 medium sweet potato, washed well and cut into sticks about 1 cm thick
• 2 parsnips with peel, washed well and cut into sticks about 1 cm thick
• 2 carrots with peel, washed well and cut into sticks about 1 cm thick
• 2 tablespoons olive oil with Provence herbs
• Garlic powder, pepper and salt (to taste)
• 100 grams of fresh cheese curds
• Poutine sauce of your choice

Preparation

(10 minutes and 30 minutes of cooking)

1. Preheat the oven to 450°F.
2. Spread the cut vegetables on a baking sheet covered with parchment paper and add the oil and seasonings. Mix well and bake for 30 minutes, stirring halfway through cooking.
3. Serve the vegetables in bowls, add the cheese and hot sauce.

Enjoy your food!

Recipe by Dorothée Buteau-Poulin, nutritionist-dietitian

featured image Pixabay