Poutine râpée

A traditional Acadian dish

For the Canadian dish made with fries, cheese curds, and gravy, see Poutine.

A serving of poutine râpée

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

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

• Raw potatoes
• Cooked potatoes
• Salted pork
• Salt

Cooking Method

The preparation of poutine râpée involves several steps:

1. Grate raw potatoes and squeeze out excess moisture.
2. Mix the grated potatoes with mashed cooked potatoes to form a dough.
3. Season the dough with salt.
4. Cut the salted pork into small pieces.
5. Take a portion of the potato dough and flatten it.
6. Place a piece of salted pork in the center and shape the dough around it to form a ball.
7. 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
• Poutine
• New Brunswick