Oh Canada, do I ever love poutine! Fries. Good! Gravy. Good! Cheese curds. So GOOD! It had me thinking what better way to celebrate #NationalFrenchFryDay and Canada’s 150th with a little paleo palette pleasing poutine.

Where to begin such mouthful? Naturally, the easiest part is using our BONED Beef Broth for the gravy and a close second to that is using sweet potatoes for the fries. The biggest challenge? Cheese curds. Well, if you are in British Columbia and love local products you are going to LOVE my suggestion so much, you may never crave regular poutine again. I say that confidently having wolfed down two platefuls of poutine myself.

Sweet Potato Paleo Poutine, serves 2-4 as a side dish

Sweet Potato Fries
3 medium/large sweet potatoes
1 tablespoon tapioca flour
1 tablespoon of olive oil
salt, pepper to season

BONED Broth Paleo Gravy
2 tablespoons ghee
2-3 tablespoons tapioca flour
1 pint BONED, A Broth Company Ltd. Beef Broth
1 teaspoon dried Thyme
salt, pepper to season

“Cheese Curds”
Spread’em Cucumber and Garlic Fermented Cashew Cream-Cheese-Style Spread

 

First, peel the potatoes. Then cut them into matchsticks keeping them relatively the same thickness. This will help them cook evenly. (length doesn’t matter)

Soak the cut potatoes in water for 15-20 minutes.

Drain and pat dry. Add fries, tapioca flour, salt and pepper to a mixing bowl and mix well. Cover two baking sheets with aluminum foil and spread out fries evenly. They will turn out crispier if they aren’t crowded on the baking sheet.

Bake at 450°F for 12 minutes, flip fries and bake another 12 minutes. Turn the oven off, open the door just a little and allow the fries to sit in there for another 5-6 minutes.

Melt the ghee in a saucepan over medium-high heat. Add one tablespoon of the tapioca flour to start. Whisk to combine.

Add a pint of BONED. I added mine still partially frozen. Add Thyme and heat to till melted and a slight boil. Turn down to low and simmer. Continue to stir. If not reaching preferred thickness add another tablespoon of tapioca flour. Don’t add too much too quickly or it can come out a little gelatinous. Stir until thickened. Season to taste.

Plate fries, scoop dollops of Spread-em onto fries and drizzle with gravy. ENJOY!

To be honest, I take a lot of pleasure in mixing things up. Beef broth with a vegan, cashew cream cheese isn’t just ridiculously delicious, paleo and Whole30 friendly. It’s pure foodie fun! I will be extremely surprised if I even make it to making the gravy next time. Sweet potato fries and the Spread’em Cucumber & Garlic fermented cashew cream-cheese-style spread easily bring #NationalFrenchFryDay to a new level. Or for the vegans out there that are craving a plate of poutine, we offer the UNBONED Vegan Broth that could easily slip in a replace the BONED Beef Broth to create the ultimate plant-powered protein vegan poutine. Another mouthful that has me drooling!


Credits // Author and Photography: Suzanne Serwatuk

 

 

 

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