Poutine is one of the national dishes of Canada. Canadians hold it near and dear to their hearts much like Americans do the cheeseburger. So I just had to bring a little piece of my childhood to this blog with some legit Paleo Poutine.
While I was born in Montreal, I’ve spent the majority of my life in the states. That’s over two decades of being deprived of true Canadian poutine (okay I used to visit at least once a year, so that’s a lie). Although poutine is making a debut in America these days as trendy bar food.
Classic poutine costs no more than $5 and is eaten at 2 in the morning after you’ve had more than your fair share of nightlife.
But if you live outside of Canada, cannot eat nightshades, dairy or gluten, then you likely live a poutine-less life. I’m here to remediate that.
This Paleo Poutine is made with love. You deserve fries doused in savory brown gravy.
Now I have another poutine recipe on my site called Triple Meat Poutine (ugly pic, sorry) but it is far from the classic dish. This recipe on the other hand sings all the right notes. Classic tallow fries made from white sweet potatoes. If you eat white potatoes, you can certainly sub a large russet in its place.
Brown gravy made completely flourless and dairy-free. That’s right – not even any starchy Paleo flours made it into this delicious, savory brown gravy. You’re welcome. All the flavor of this gravy comes from Kettle & Fire’s Beef Bone Broth. FREE BONE BROTH BELOW, PS.
Now I can’t even dabble with the dairy. And I’m also not a fan of vegan or gelatin-based dairy-free cheeses. So I replaced the traditional cheese curds with tender roasted garlic cloves. Again, if you can eat dairy, then please go ahead and use real cheese curds here, you lucky dog.
The real star of the show here is the BONE BROTH GRAVY made with Kettle & Fire Beef Bone Broth!
I’ll admit it’s been months since I’ve made my own broth. I seem to always make excuses since I have such limited time in the kitchen. And quite frankly, I can never get my broth to taste nearly as good as Kettle & Fire’s Beef Bone Broth.
If you’re AIP & have introduced black pepper, this is the store-bought broth you want to stock up on! It is rich in color and flavor, shelf-stable, and makes the most delicious soups, stews and gravies!
So how did I turn 1 carton of Kettle & Fire Beef Bone Broth into a glorious, rich brown gravy without any flour or butter? Check out the recipe below! You’re going to fall in love with my LEGIT POUTINE!
A little bit about Kettle & Fire….
Kettle & Fire is the premiere shelf-stable bone broth company on the market today!
It was started by two brothers who wanted to bring gut-healing broth to the masses.
They guarantee their broth is made from 100% organically sourced ingredients using the bones of grass fed cows.
The shelf-stable cartons keep unrefrigerated for up to 2 years!
Paleo & Whole30-approved!
Ingredients: Marrow bones from pasture-raised, grass-fed cattle, organic carrots, organic onions, organic celery, organic bay leaves, organic parsley, apple cider vinegar, a pinch of black peppercorn, sea salt, and thyme.
Beef tallow fries drizzled with bone broth gravy makes this the ultimate Paleo & Whole30 comfort food!
Paleo Poutine with Bone Broth Gravy
Beef Tallow Fries
- 1 large white sweet potato
- 3 tablespoons beef tallow
- flaked sea salt
- black pepper, to taste
Bone Broth Gravy
- 1 16.9 ounce carton Kettle & Fire Beef Bone Broth
- 1 cup chopped white onion
- 4 garlic cloves
- 1/4 cup peeled garlic cloves
- 1 tsp olive oil
- pinch sea salt
For the Tallow Fries:
- 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.
- 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.
- Fry sweet potatoes until golden, crispy and cooked through, flipping halfway through, for about 10 minutes. Keep warm.
For the Bone Broth Gravy:
- 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.
- Simmer for 25 to 30 minutes until onion and garlic are tender. Transfer to a high-powered blender and blend until smooth.
- 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 its thick enough to coat a spoon. Keep warm.
For the Roasted Garlic:
- Preheat oven to 400 degrees. Line baking sheet with parchment paper. Toss garlic cloves with olive and sea salt and spread evenly on prepared sheet.
- Roast for 15 to 20 minutes until golden and tender. Set aside.
Assemble the Poutine:
Assemble poutine by layering fries in serving dish with gravy drizzled on top and garnished with roasted garlic. Serve immediately.
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