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Paleo Poutine with Bone Broth Gravy

By: Sharon Chen from blog.kettleandfire.com
Paleo Poutine with Bone Broth Gravy
Paleo Poutine with Bone Broth Gravy

"With this recipe, we take the delicious flavors of traditional Canadian poutine (potato French fries with cheese curds and brown gravy) and turn it into Paleo poutine. It’s just as satisfying as the original since we cook the fries in beef tallow to give them a lot of flavor and to help them get beautifully browned and crisped. At the same time, we put some twists on the original to give you a healthier dish that fits a specialty Paleo diet. Instead of regular potatoes, this recipe uses white sweet potatoes. We took away the cheese and added flavor with savory roasted garlic as a topping. We also top this Paleo poutine with a great brown gravy made with beef bone broth and some onion and garlic."

Serves1 People

Preparation Time15 min

Cooking Time45 min

Ingredients

  • 1 large white sweet potato
  • 3 tablespoons tablespoons beef tallow
  • Sea salt and black pepper to taste
  • 1 carton Kettle and Fire Beef Bone Broth
  • 1 cup chopped white onion
  • 4 garlic cloves
  • 1 cup peeled garlic cloves
  • 1 teaspoon olive oil
  • pinch sea salt
  1. Wash and dry sweet potato. Leaving the skin on, slice sweet potato into long French fry thick slices, about 5 inches long and no more than ½-inch wide.

  2. Heat beef tallow in a large cast iron skillet over medium heat until hot. Lay sweet potato slices in the skillet in a single layer, avoiding overcrowding by cooking in two batches if needed.

  3. Fry sweet potatoes until golden, crispy, and cooked through, flipping halfway through, for about 10 minutes. Keep warm.

  4. In a small saucepan, bring broth, onion and garlic to a boil over medium-high heat. Reduce heat to medium-low and fit lid loosely on saucepan to allow steam to escape.

  5. Simmer for 25 to 30 minutes until onion and garlic are tender. Transfer to a high-powered blender and blend until smooth.

  6. Transfer gravy back to the saucepan and bring to a boil again over medium-high heat. Reduce heat to medium-low, leave uncovered, and reduce gravy for about 15 minutes until it's thick enough to coat a spoon. Keep warm.

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I love poutines. They're a favorite guilty pleasure of mine. Am really looking forward to testing this out.

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