Paleo Poutine with Bone Broth Gravy
Ingredients
1 large white sweet potato
3 to 4 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
1/4 cup peeled garlic cloves
1 teaspoon olive oil
pinch sea salt
Preparation
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.
7
Preheat oven to 400°F. Line baking sheet with parchment paper. Toss garlic cloves with olive oil and sea salt and spread evenly on prepared sheet.
8
Roast for 15 to 20 minutes until golden and tender. Set aside.
9
Assemble poutine by layering fries in serving dish with gravy drizzled on top and garnished with roasted garlic. Serve immediately.
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About
Healthy and decadent mixture of sweet potatoes cooked in beef tallow, then served with bone broth brown gravy, this Paleo poutine is sure to satisfy.
Yield:
2 Servings
Added:
Tuesday, June 27, 2017 - 8:46am
