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Poutine râpée

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Title: Poutine râpée  
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Language: English
Subject: Raspeball, Kroppkaka, Bryndzové halušky, Plum dumplings, Pitepalt
Collection: Acadian Cuisine, Dumplings, Potato Dishes
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Poutine râpée

Poutine râpée
Poutines ready to be boiled
Place of origin Canada
Region or state Acadia
Main ingredients Potatoes (grated and mashed), pork
Cookbook: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]

Contents

  • Etymology 1
  • See also 2
  • References 3
  • External links 4

Etymology

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".

See also

References

  1. ^ Acadian Genealogy Homepage; Acadian Recipes
  2. ^ Practically Edible

External links

  • Acadian Heritage Portal (French) – Video and historical facts on the Acadian Poutine râpée


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