Ingredients
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2 bags of tater tots
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4 cups of cheese curds
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1 bag of frozen green peas
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1 cup chopped parsley
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1 cup diced unsalted butter
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1 cup unbleached all-purpose flour
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4 sprigs of thyme and rosemary
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2 liters beef broth
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1 liter chicken broth
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2 tablespoons beef liquid bouillon
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Salt and pepper to taste
Directions
- Start by adding the butter in a pot and melting. Once melted, whisk in the flour until it becomes thick.
- Cook out the roux for 2-3 minutes on medium heat until browned and the flour taste has cooked away.
- Next add in the broth and bring to a boil.
- Once at a boil, turn down to a simmer and add in the herbs and bouillon. Stir.
- Cook the gravy out until thickened like a gravy. If the gravy is too thin, add cornstarch to thicken. Season with salt and pepper.
- When the gravy is almost done, put tater tots in the oven and de thaw the green peas.
- To assemble, place tots in a large serving tray or bowl, top with the cheese curds and peas and cover in the gravy and chopped parsley.
- Serve and enjoy!
