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

Etymology[edit]

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]

References[edit]

External links[edit]



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

The Daily Meal

The Daily Meal
Fri, 10 Oct 2014 17:07:05 -0700

... a modern, seasonal approach to flavors from this unique culture with dishes such as pork crackling with peanuts; farro salad with mirliton, almonds, garden lettuces, and buttermilk vinaigrette; and poutine râpée with lamb neck, turnips, and ...

The Epoch Times

The Epoch Times
Wed, 15 Oct 2014 13:03:45 -0700

Tomczak creates a modern version of normally peasant fare: poutine râpée, a potato dumpling that he serves with lamb neck, turnips, and partridgeberries. “A lot of potatoes, a lot of root vegetables” are part of Acadian cuisine, he said, and the spice ...

Village Voice (blog)

Village Voice (blog)
Wed, 08 Oct 2014 11:00:00 -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 ...
 
Ad-Hoc-News (Pressemitteilung)
Tue, 14 Oct 2014 10:57:15 -0700

Poutine râpée with lamb neck, turnips, and Partridgeberries. These days, it's common to see another Southern restaurant open in New York — specializing in fried chicken, of course — but an "Acadian" concept is quite unique. Acadian cuisine dates back ...
 
Ad-Hoc-News (Pressemitteilung)
Tue, 14 Oct 2014 11:33:45 -0700

google.com meldet dazu: Poutine râpée with lamb neck, turnips, and Partridgeberries. These days, it's common to see another Southern restaurant open in New York — specializing in fried chicken, of course — but an "Acadian" concept is quite ...
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