5 medium red potatoes (5)
4 cups canola oil (1 L)
1 ½ -2 cups cheese curds, room temperature (375 mL)
3 green onions, sliced for garnish (3)
2 Tbsp canola oil (30 mL)
2 shallots, finely chopped (2)
2 cloves garlic, minced (2)
2 cups sodium-reduced beef broth (500 mL)
2 tsp fresh thyme, very finely chopped (10 mL)
½ tsp pepper (2 mL)
1 –(½ oz/10 g) cube beef bouillon (1)
1 Tbsp Worcestershire sauce (15 mL)
3 – 4 Tbsp all-purpose flour (45-60 mL)
¼ cup cold water (60 mL)
5 medium red potatoes (5)
4 cups canola oil (1 L)
1 ½ -2 cups cheese curds, room temperature (375 mL)
3 green onions, sliced for garnish (3)
2 Tbsp canola oil (30 mL)
2 shallots, finely chopped (2)
2 cloves garlic, minced (2)
2 cups sodium-reduced beef broth (500 mL)
2 tsp fresh thyme, very finely chopped (10 mL)
½ tsp pepper (2 mL)
1 –(½ oz/10 g) cube beef bouillon (1)
1 Tbsp Worcestershire sauce (15 mL)
3 – 4 Tbsp all-purpose flour (45-60 mL)
¼ cup cold water (60 mL)
When you get to know Canadian Canola, you just might fall in love.