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This article is about the Acadian dish. For the French fry and gravy 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  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]

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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41 news items

CBC.ca

CBC.ca
Wed, 09 Mar 2016 18:26:15 -0800

She says home-cooked Acadian fare, such as poutine à trou and poutine rapée, as well as seafood, are the main draws for foodies. Ouellette says they had double the turn-out expected, with 80 people in attendance. Farmers, restaurateurs and government ...

Wall Street Journal

Wall Street Journal
Thu, 29 Oct 2015 12:08:12 -0700

Recently one told Mr. Tomczak that he was from the “poutine rapée capital of the world,” referring to an Acadian dumpling made of grated potatoes and filled with meat. “I was like, 'Woah, no pressure there,' ” said the chef. “And of course he ordered it.

Zagat

Zagat
Tue, 13 Oct 2015 05:22:30 -0700

Chef Jeremie Tomczak, an alum of Red Rooster and Aquavit, created a menu of vintage-inspired dishes like poutine râpée with lamb neck, turnips, and partridge berries; fried cod tongue with espellette and rémoulade; and gumbo z'herbes with brown ...

Toronto Star

Toronto Star
Fri, 23 Oct 2015 05:47:52 -0700

In New Brunswick, an Acadian favourite is the “poutine râpée,” a potato dumpling filled with pork. Thunder Bay is the birthplace of the Persian, a pink-topped cinnamon bun. Keith Beaty. Thunder Bay is the birthplace of the Persian, a pink-topped ...

Torontoist

Torontoist
Tue, 25 Aug 2015 09:42:26 -0700

Mmmmmmm.....funnel cake........*drool*. tyrannosaurus_rek. The poutine balls sound like a fusion of Québécois poutine and Acadian poutine râpée. The latter's revolting appearance and consistency infecting the former, in this case. SUBSCRIBER LOGIN ...

Grub Street

Grub Street
Tue, 14 Oct 2014 08:17:40 -0700

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 to 17th-century French colonists — many of whom migrated to ...

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

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 ...
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