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Healthy Poutine with Pulled Veal

Grain Fed veal
Boneless Veal Shoulder Roast
20min Preparation
3h Cooking
2 Portions

    My recipe for healthy poutine is surprising! I replaced the pulled pork with Fontaine Family’s veal, which I slow cook on low in the oven with wine and herbs. Instead of using potatoes, I opted for turnip fries and baked carrots. It’s the perfect way to eat a poutine guilt-free!

    Ingredients

    For braised veal

    • 1 Fontaine Family boneless veal shoulder roast
    • 2 tbsp steak seasoning
    • 2 tbsp brown sugar
    • 1 tbsp vegetable oil
    • 1 onion, cut into wedges
    • 3 carrots, coarsely chopped
    • 2 cloves of garlic, halved
    • 1 cup white wine
    • 1/4 cup veal stock
    • 1/2 cup maple syrup
    • 1 tbsp Dijon mustard
    • 1 sprig of rosemary

    For the sauce

    • Dilute 1 tsp cornstarch
    • with 2 tsp water

    For the vegetable fries

    • 350 g turnips, julienned
    • 350 g carrots, julienned
    • 1/4 cup vegetable oil
    • 1/4 cup grated parmesan cheese
    • 1/2 tsp garlic salt
    • 1 pinch ground cayenne pepper
    • 1 tsp dried oregano
    • Ground pepper to taste

    For serving

    • 220 g cheese curds
    • 1 tbsp chives, finely chopped

    Preparation

    1. For the braised veal:
    2. Preheat oven to 315˚F.
    3. In a large bowl, combine steak seasoning and brown sugar.
    4. Coat the veal with the sugar mixture.
    5. In a skillet over medium heat, add 1 tbsp of oil and sear the veal on each side.
    6. Set the veal aside on a plate.
    7. Add the onion, carrots, and garlic.
    8. Deglaze skillet with the wine and add the veal stock, maple syrup, Dijon mustard, and rosemary.
    9. Bring to a boil.
    10. Transfer the broth with the vegetables and veal to a baking dish and cover with aluminum foil or a lid.
    11. Bake in the oven for 2 hours and 30 minutes, turning the veal over halfway through.
    12. Once cooked, place the veal on a plate.
    13. With a fork, shred the veal and set aside.
    14. For the sauce:
    15. With a strainer, filter the cooking broth and discard the vegetables.
    16. Pour the broth into a saucepan and bring to a boil to reduce it.
    17. Add the diluted cornstarch and mix with the broth.
    18. After 5 minutes, you should have a creamy and slightly sweet sauce.
    19. For the vegetable fries:
    20. Preheat oven to 425°F.
    21. In a large bowl, mix the vegetables with the oil, parmesan cheese, garlic salt, oregano, cayenne, and ground pepper.
    22. Line a baking sheet with parchment paper.
    23. Place the vegetable fries on the baking sheet.
    24. Bake in the oven for 40 minutes, turning the fries over halfway through.
    25. For serving:
    26. In a plate or bowl, place the vegetable fries, cheese curds, pulled veal and pour a portion of the sauce over the poutine.
    27. Top with chives.

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