Paleo Poutine with Bone Broth Gravy
By: Kettle and Fire
Published: Tuesday, June 27, 2017 - 8:46am

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.

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.