Poutine râpée: Difference between revisions

Latest revision as of 11:00, 15 February 2025

A traditional Acadian dish

Poutine râpée is a traditional dish originating from the Acadian regions of Canada, particularly in New Brunswick. It is a type of boiled potato dumpling that is filled with pork and is known for its dense and hearty texture.

Preparation[edit]

Poutine râpée is made by combining grated raw potatoes with mashed cooked potatoes to form a dough. This dough is then shaped around a filling of salted pork, creating a dumpling. The dumplings are then boiled for several hours until they are fully cooked.

Ingredients[edit]

Raw potatoes
Cooked potatoes
Salted pork
Salt

Cooking Method[edit]

The preparation of poutine râpée involves several steps:

Grate raw potatoes and squeeze out excess moisture.
Mix the grated potatoes with mashed cooked potatoes to form a dough.
Season the dough with salt.
Cut the salted pork into small pieces.
Take a portion of the potato dough and flatten it.
Place a piece of salted pork in the center and shape the dough around it to form a ball.
Boil the dumplings in salted water for several hours until they are cooked through.

Serving[edit]

Poutine râpée is typically served hot and can be accompanied by molasses or brown sugar, which adds a sweet contrast to the savory dumpling. It is often enjoyed during the winter months and is a staple at Acadian gatherings and celebrations.

Cultural Significance[edit]

Poutine râpée holds a special place in Acadian culture and cuisine. It is a dish that has been passed down through generations and is often associated with family traditions and community events. The labor-intensive preparation process is seen as a communal activity, bringing people together to share in the making and eating of this beloved dish.

Related pages[edit]

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-'''Poutine râpée''' is a traditional [[Acadian]] dish originating from the eastern regions of [[Canada]]. It is a type of dumpling made from grated and mashed [[potato]], often filled with pork in the center.
+{{Short description|A traditional Acadian dish}}
+{{For|the Canadian dish made with fries, cheese curds, and gravy|Poutine}}
-== History ==
+[[File:Poutinesrapees.jpg|thumb|right|A serving of poutine râpée]]
-The dish has its roots in the Acadian community, a group of French-speaking settlers who migrated to the Maritime provinces of Canada in the 17th and 18th centuries. The name "poutine râpée" is derived from the French word "râper", which means to grate, referring to the process of grating the potatoes used in the dish.
-== Preparation ==
+'''Poutine râpée''' is a traditional dish originating from the [[Acadians|Acadian]] regions of [[Canada]], particularly in [[New Brunswick]]. It is a type of boiled potato dumpling that is filled with pork and is known for its dense and hearty texture.
-The preparation of poutine râpée involves grating potatoes and then squeezing out the excess moisture. The grated potatoes are then mixed with mashed potatoes to form a dough-like consistency. This mixture is then formed into a ball, and a small amount of seasoned pork is placed in the center. The ball is then sealed and boiled for several hours. The result is a dense, filling dumpling.
-== Variations ==
+==Preparation==
-While the traditional filling for poutine râpée is pork, variations of the dish may include different types of meat, or be made without meat for a vegetarian option. Some modern interpretations of the dish also include additional ingredients such as cheese or vegetables.
+Poutine râpée is made by combining grated raw potatoes with mashed cooked potatoes to form a dough. This dough is then shaped around a filling of salted pork, creating a dumpling. The dumplings are then boiled for several hours until they are fully cooked.
-== Cultural Significance ==
+===Ingredients===
-Poutine râpée is a significant part of Acadian culture and is often served at traditional Acadian gatherings and celebrations. It is also a popular dish in New Brunswick, one of the provinces where the Acadian community is most prominent.
+* Raw potatoes
+* Cooked potatoes
+* Salted pork
+* Salt
-== See Also ==
+===Cooking Method===
+The preparation of poutine râpée involves several steps:
+# Grate raw potatoes and squeeze out excess moisture.
+# Mix the grated potatoes with mashed cooked potatoes to form a dough.
+# Season the dough with salt.
+# Cut the salted pork into small pieces.
+# Take a portion of the potato dough and flatten it.
+# Place a piece of salted pork in the center and shape the dough around it to form a ball.
+# Boil the dumplings in salted water for several hours until they are cooked through.
+==Serving==
+Poutine râpée is typically served hot and can be accompanied by molasses or brown sugar, which adds a sweet contrast to the savory dumpling. It is often enjoyed during the winter months and is a staple at Acadian gatherings and celebrations.
+==Cultural Significance==
+Poutine râpée holds a special place in Acadian culture and cuisine. It is a dish that has been passed down through generations and is often associated with family traditions and community events. The labor-intensive preparation process is seen as a communal activity, bringing people together to share in the making and eating of this beloved dish.
+==Related pages==
 * [[Acadian cuisine]]
-* [[Potato dumpling]]
+* [[Poutine]]
-* [[Cuisine of Canada]]
+* [[New Brunswick]]
+[[Category:Acadian cuisine]]
 [[Category:Canadian cuisine]]
-[[Category:Acadian culture]]
-[[Category:Dumplings]]
-{{Canada-cuisine-stub}}
-{{food-stub}}