Roast vegetable poutine with buffalo mozzarella

SERVES 2 // PREP TIME 20 MINS // COOK 35 MINS

1 sweet potato (250gm), halved lengthways, cut into long chips 2 Desiree potato (200gm), halved lengthways, cut into long chips 4 small garlic cloves, unpeeled 2½ tbsp extra-virgin olive oil, plus extra for drizzling 45 gm vegetable gravy powder (see note) 1 tbsp Dijon mustard 60 gm unsalted butter 300 gm small king mushrooms, trimmed and sliced 2 buffalo mozzarella (130gm each), drained, torn Baby sorrel and amaranth leaves, to serve

1 Preheat oven to 220˚C fan-forced. Place sweet potato, 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 sorrel and amaranth leaves.

Note Vegetable gravy is a plant-based gravy available from supermarkets, health-food and specialty food shops.

We use meat from Devitt Wholesale Meats in the GT Test Kitchen and in all our photo shoots.