Poutines ready to be boiled
|Place of origin:|
|Region or state:|
|Potatoes (grated and mashed), pork|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
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).
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.
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".
- Acadian Heritage Portal (French) – Video and historical facts on the Acadian Poutine râpée
|This food-related article is a stub. You can help Wikipedia by expanding it.|