Root Veggie Poutine with Pepper Sauce

Ingredients List

• 2 cans 14 oz (398 ml) St-Hubert Original or 25% Less Salt 3 Peppercorn Gravy Mix
  
• 2 tsp (10 ml) St-Hubert BBQ Seasoning 
• 16 c (4 l) root vegetables of your choice (turnip, rutabaga, carrot, parsnip, celery root, etc.) julienned
• 1/3 c (80 ml) canola oil
• 3 c (750 ml) cheese curds

Preparation Instructions

1. Preheat oven to 450 °F (230 °C).
   
2. Place the veggies on 2 baking sheets lined with parchment paper.
3. Toss with oil and seasoning and bake for 30 minutes or until the veggies are browned and tender.
4. While the veggie fries are baking, heat or microwave the sauce in a saucepan.
5. In 4 bowls, divide half of the cheese, cover with roasted vegetables, add remaining cheese and hot sauce. Serve.

Note:

• Vegetable fries can be cooked in the deep fryer or in the air fryer.