This is not the lowest carb dish but if you are trying to scratch that fries with gravy and cheese itch those did a pretty appropriate activity. the texture of jicama is mild with a herbal crunch. I could be up front and honest if your seeking out that fluffy creamy potato texture this isn’t it however in case your looking for those wealthy familiar flavors smothered in a delicious gravy topped with cheese curds then please retain on.
I’ve heard of Poutine recipes inside the past but if you’re unexpected with it, essentially the conventional dish is made with home fries, cheese curds and then a brown gravy over the pinnacle.
Ingredients
Gravy:
2 cups beef stock
1 tablespoon Primal palate French Onion seasoning
1 tablespoon Worcestershire
1 packet of lonolife beef bone broth
1 tsp xanthan gum
2 tablespoon butter
1 jicama
Instructions
- In a medium saucepan
- Heat beef stock, French onion seasoning, bone broth and Worcestershire to a simmer.
- Whisk in xanthan gum and then remove from heat.
- Finally whisk in butter one tablespoon at a time until completely melted.
- Rinse off jicama and pat dry before cutting.
- Cut 1 large jicama into ¼ inch fries (I removed most of the skin from the jicama but if you leave some on I don’t think it’s a big deal and I didn’t notice any difference in flavor.
- Season fries with salt and garlic pepper (I used a sriracha sea salt that is amazing)
- Place fries in air fryer basket and cook for 20 minutes at 330 degrees F (give the basket a shake every 10 minutes for even cooking)
- Cool fries on a tray lined with parchment paper for at least 30 minutes until room temperature.
- Place fries back in basket and cook for 20 minutes at 400 degrees F until fries become golden.
- Place fries in a mini cast iron skillet and ladle gravy on then place cheese curds on top.
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