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.

These fries make a filling and delicious snack or side dish within a meal. Try serving them with dishes like our Asian Beef Lettuce Wraps. If you think this recipe sounds good, just wait ‘til you try it!

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Paleo Poutine with Bone Broth Gravy

Hearty and decadent mixture of sweet potatoes cooked in beef tallow, then served with bone broth brown gravy, this Paleo poutine is sure to satisfy.

Course Side Dish, Snack

Cuisine Canadian

Keyword bone broth gravy, paleo poutine, paleo snack recipes

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 2

Calories 344 kcal

Author Alaena Haber

Ingredients

Tallow Fries

• 1 large white sweet potato
• 4 tbsp beef tallow
• salt and black pepper to taste

Bone Broth Gravy

• 2 cups Kettle & Fire Beef Bone Broth
• 1 cup chopped white onion
• 4 cloves garlic

Roasted Garlic

• 1/4 cup garlic cloves peeled
• 1 teaspoon olive oil
• 1 pinch sea salt

Instructions

Make the fries:

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.

Make the bone broth gravy:

1. 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.
2. Simmer for 25 to 30 minutes until onion and garlic are tender. Transfer to a high-powered blender and blend until smooth.
3. 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.

Roast the garlic:

1. 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.
2. Roast for 15 to 20 minutes until golden and tender. Set aside.

Assemble the Poutine:

1. Assemble poutine by layering fries in serving dish with gravy drizzled on top and garnished with roasted garlic. Serve immediately.

Recipe Notes

Paleo | Gluten Free