Spring Vegetable Poutine
Prep: 15 minutes
Cook/Roast: 30 minutes • Serves: 4
1 pound fingerling or new potatoes, halved lengthwise
2 large carrots, quartered lengthwise then cut into 3-inch pieces
10 asparagus spears, trimmed, cut into 3-inch pieces
1 small leek, white and light green parts only, quartered lengthwise then cut into 3-inch pieces
2 cups sugar snap peas
2 cups unsalted vegetable stock
2 tablespoons cornstarch
2 tablespoons less-sodium soy sauce
1/4 teaspoon ground black pepper
4 low-moisture part-skim mozzarella string cheese sticks, cut into ½-inch cubes
Fresh thyme sprigs for garnish (optional)
1. Preheat oven to 450˚. Line rimmed baking pan with parchment paper; spray with cooking spray. Place potatoes, cut side down, and carrots in single layer on prepared pan; roast 20 minutes. Add asparagus, leek and snap peas; roast 10 minutes or until vegetables are tender.
2.In small saucepot, whisk stock, cornstarch and soy sauce until cornstarch is dissolved; cook over medium heat 5 minutes or until thickened, stirring occasionally. Remove from heat; stir in pepper.
3.Serve vegetables topped with gravy and cheese garnished with thyme, if desired. Makes about 6 cups.
Approximate nutritional values per serving (1-1/2 cups):
235 Calories, 6g Fat (3g Saturated), 18mg Cholesterol, 540mg Sodium,
34g Carbohydrates, 5g Fiber, 6g Sugars, 0g Added Sugars, 12g Protein
Dietitian’s Dish Tip(s):
Sprinkle with crumbled goat cheese or a dollop of Greek yogurt for creaminess and protein.
