BROYA VEGGIE POUTINE

BROYA VEGGIE POUTINE

INGREDIENTS

For the Roasted Veggies:

  • 2 medium sweet potatoes, cut into fries
  • 2 large carrots, cut into fries
  • 2 large parsnips, cut into fries
  • 2 medium beets, cut into fries
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • Fresh thyme for garnish (optional)

For the Bone Broth Gravy:

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups Broya bone broth (beef or chicken)
  • 1 teaspoon fresh thyme (or ½ tsp dried thyme)
  • 1 tablespoon maple syrup (optional)
  • Salt and pepper to taste

For Assembly:

  • 1 cup cheese curds (or crumbled goat cheese/feta for a lighter option)
  • Fresh thyme or parsley for garnish (optional)

DIRECTIONS

For the Roasted Veggies:

  1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. Toss veggies (sweet potatoes, carrots, parsnips, beets) with olive oil, salt, pepper, and smoked paprika (if using).
  3. Spread veggies out in a single layer on the baking sheets. Roast for 25-30 minutes, flipping halfway through, until crispy and golden on the edges.
  4. Remove from the oven and set aside.

For the Bone Broth Gravy:

  1. In a medium saucepan, melt butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes.
  2. Stir in the flour to make a roux, cooking for 1-2 minutes until it turns golden brown.
  3. Slowly pour in the Broya bone broth, whisking constantly to prevent lumps. Keep whisking until the gravy thickens, about 5-7 minutes.
  4. Add thyme, maple syrup (if using), and season with salt and pepper to taste. Simmer for an additional 2-3 minutes, then remove from heat.

For Assembly:

  1. Arrange roasted veggies on a large serving plate or individual plates.
  2. Sprinkle cheese curds or your preferred cheese over the top.
  3. Drizzle the hot bone broth gravy generously over the veggies and cheese, allowing the cheese to soften.
  4. Garnish with fresh thyme or parsley if desired.
  5. Serve and Enjoy!

If you make this recipe, be sure to tag  @broyaliving  and @poetic_road on Instagram so we can see your gut healthy creation for the summer using the bone broth!


Christine Loertscher

Christine is a Swiss-Canadian food photographer and recipe developer based in Quebec. Known for her elegantly crafted dishes, Christine brings a deep appreciation for seasonal ingredients and a passion for storytelling to every recipe. Her creations, marked by unique flavor combinations and a touch of refinement, reflect her belief that food is a beautiful bridge connecting us to our roots and to each other.


Connect her Instagram https://www.instagram.com/poetic_road/

Connect her website  https://www.poeticroad.com/

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