Roast vegetable poutine with buffalo mozzarella

SERVES 2 INGREDIENTS

250g orange kūmara, halved

lengthways, cut into long chips 200g red potatoes, halved

lengthways, cut into long chips 4 small garlic cloves, unpeeled 2½ Tbsp extra-virgin olive oil, plus

extra for drizzling

45g vegetable gravy powder

(see Note)

1 Tbsp Dijon mustard

60g unsalted butter

300g oyster mushrooms, trimmed

and sliced

260g buffalo mozzarella, drained,

torn

Baby salad leaves, to serve

1 Preheat oven to 220˚C fan-forced. Place kūmara, potato, and garlic in a roasting pan, drizzle with oil, season to taste and toss to combine. Roast, tossing occasionally, until vegetables are golden, and bases are caramelised (25 minutes). Remove from oven and keep warm until ready to serve.

2 Place vegetable gravy and mustard in a small saucepan with 375ml cold water and whisk until combined. Place over high heat and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened (2-3 minutes).

3 Heat a frying pan over high heat. Add butter and when butter begins to foam add mushrooms and cook, tossing until mushrooms are golden and cooked; season to taste (5-6 minutes).

4 Divide potatoes between two bowls and top with partially peeled garlic cloves, mushrooms and torn mozzarella. Drizzle with a little gravy and serve the remaining on the side with mixed baby salad leaves.