Team: CVU Chefhawks 2
Host School: CVU High School
Age Group: High School
3 white potatoes
3 sweet potatoes
3 large carrots
2 garlic cloves, minced
2 T unsalted butter
1 onion, chopped fine
1 T soy sauce
½ cup pomegranate juice
1 T white vinegar
1 T balsamic vinegar
1 T cornstarch dissolved in 1 cup vegetable broth
½ t sugar
Cheese sauce Ingredients:
1 T butter
1 T flour
1 cup milk
Salt and pepper
1 generous cup shredded cheddar cheese
Parsley and Chives finely chopped
Scrub the potatoes and pat dry. Cut the potatoes into fry shapes. Place in a bowl of cold water for a few minutes. Remove from bowl (and spin dry), then pat dry on towels.
Peel the carrots and cut into fry shapes. Pat dry.
Heat oil in a heavy bottom pot over medium high heat. Fry the potatoes and carrots in small batches until done. Remove with a strainer and drain on baking sheet on paper towels. Season fries. Replace the paper towels as they become saturated.
Melt butter in a heavy skillet. Cook garlic until pale golden. Add onion and cook, stirring, until softened.
Add soy sauce, juice, and vinegars and boil until reduced by half.
Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Season with salt and pepper.
Melt butter in saucepan. Add flour, stir until smooth and bubbling. Add a little milk to make a smooth sauce. Add remaining milk, a bit at a time, to get a smooth sauce. Boil 1 minute to thicken. Add salt and pepper to taste.
Add cheese and stir until melted.
Put the fries in shallow dishes. Top with cheese and gravy. Sprinkle with finely chopped parsley and chives.