Vegetable Poutine

CRISPY FRY® Gravy Mix

Ingredients

Vegetables:
  • 2 cups (500ml) Cooking oil
  • 1/2 cup (50g) Potato, unpeeled, sliced into sticks
  • 1/2 cup (50g) Yellow sweet potato, unpeeled, sliced into sticks
  • 1 1/2 cups (150g) Carrots, unpeeled, sliced into sticks
  • 2 cups (150g) String beans, minimally trimmed, sliced into 2 inches sticks
Gravy:
  • 1 cup (250ml) Water
  • 1 pack (20g) CRISPY FRY® Gravy Mix
Garnish: (optional)
  • 1 Tbsp. (10g) Parmesan cheese, grated
  • 1 Tbsp. (5g) Parsely, chopped

Procedure

  1. DEEP-FRY. Heat oil in a pan then deep fry per type of vegetables until golden brown and crispy. Drain excess oil using a colander then set aside.
  2. MIX. Combine water and CRISPY FRY® Gravy Mix in a bowl. Mix well until there are no lumps.
  3. SIMMER. Add the gravy mixture to a sauce pot then let it simmer until thickened.
  4. SERVE. Assemble fried vegetables in a serving bowl then pour gravy all over. Optional to sprinkle parmesan cheese and parsley on top. Enjoy!

Cooking Tips

To reduce preparation and cooking time, you may cook the vegetables unpeeled, just make sure to wash them thoroughly in runningwater.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 1/2 cup vegetables + 1/4 cup gravy (125.5g)

Products Used

CRISPY FRY® Gravy Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
205.9
Carbohydrates (g)
14.8
Proteins (g)
2.9
Fat (g)
15.2
Dietary Fiber (g)
3.5
Calcium (mg)
36.1
Iron (mg)
0.6
Sodium (mg)
375.8

Good to Know Nutrition Facts

Sweet potatoes, string beans, carrots, parmesan cheese, and parsley all contain good amount of beta-carotene helps our eyes to adjust in dim conditions.

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