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This article is about the Acadian dish. For the French fry and gravy dish, see Poutine.
Poutine râpée
Poutines ready to be boiled
Place of origin Canada
Region or state Acadia
Main ingredients Potatoes (grated and mashed), pork
Cookbook: Poutine râpée  Media: Poutine râpée

Poutine râpée is a traditional Acadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato.

Some versions of the dish call for the dumpling to then be boiled on its own for several hours, while others, particularly the versions without meat, can be added to the Acadian dish fricot (a savoury stew).[1]

Because of the time it takes to prepare poutine râpée, it is generally regarded as a special occasion meal, especially popular during the holidays. White or brown sugar, maple syrup or fruit preserves may accompany the dish.[2]


The origin of the term poutine is unclear, but it might be a bastardisation of "pudding"; râpé, -e is French for "grated". Therefore, poutine râpée could be literally translated as "grated pudding".[citation needed]

See also[edit]


External links[edit]

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Poutine_râpée — Please support Wikipedia.
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20 news items

New York Times (blog)
Fri, 05 Sep 2014 05:56:15 -0700

Canadian staples like smoked meat with fries and cheese are migrating to Manhattan. The arrival of Acadian cuisine is just gravy. Photo. Poutine râpée with radish, cremini mushroom and carrot jus from King Bee.Credit Michael McCarthy. Photo. King Bee's ...

New York Daily News

New York Daily News
Sat, 07 Feb 2015 23:02:17 -0800

Even more satisfying is the signature Poutine Râpée ($22), a Canadian-style Knish of braised lamb neck stuffed inside a surprisingly light potato dumpling. They wade in a puddle of sweet/tart, Newfoundland-sourced patridgeberry sauce that tames their ...
Eater NY
Wed, 11 Feb 2015 06:11:32 -0800

Even more satisfying is the signature Poutine Râpée ($22), a Canadian-style Knish of braised lamb neck stuffed inside a surprisingly light potato dumpling." Four stars [NYDN]. Christina Izzo files on Long Island City's hottest new ramen shop, Mu Ramen ...


Sat, 06 Dec 2014 01:12:52 -0800

The King Bee, a restaurant on New York City's East Village, has a unique connection to Newfoundland and Labrador. The restaurant's dishes are largely inspired by Acadian culinary history. The menu connects the lineage of Louisiana cooking to its ...
Huffington Post Canada
Mon, 20 Oct 2014 17:49:05 -0700

Epic Meal Time, known as Canada's outlet for larger-than-life calorie-heavy, bacon-wrapped and booze-infused recipes, has come up with what we think is probably their best creation. In the four-minute video above, the show's Harley Morenstein (or the ...

Village Voice

Village Voice
Wed, 08 Oct 2014 11:15:28 -0700

He brought both dishes back to the restaurant, putting them on the menu alongside duck fricot -- a twist on a traditional chicken and dumpling soup -- and poutine râpée, which Tomczak says is a potato dumpling filled with lamb. The chef is also turning ...
Crain's New York Business
Wed, 22 Oct 2014 11:31:39 -0700

For the Record is a weekly listing of information from the public record that can help businesspeople in the New York area find opportunities, potential new clients and updates on competitors. To ask questions or get more information on this section ...
Village Voice
Fri, 10 Oct 2014 07:11:35 -0700

We spoke to owners Eben Klemm and Ken Jackson earlier this week, who primed us on this type of cuisine, which comes from French immigrants who moved through Canada down to Louisiana. King Bee's menu includes duck fricot, poutine râpée, and much ...

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