Jicama Poutine

Net Carbs: 8.3

Yields4 Servings

 1 jicama (Peel and cut into 1/4 inch matchsticks)
 2 cups beef stock
 1 cup bone broth
 1 tbsp French Onion seasoning
 1 tbsp Worcestershire
 2 tsp xanthan gum
 2 tbsp butter
 12 snack-size mozarella balls, torn into smaller pieces
 2 tbsp olive oil

Prepare Jicama Fries

Step 1
Preheat oven 425°F.

Step 2
Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until jicama is less crunchy.

Step 3
In a large bowl, toss the jicama fries with the olive oil.

Step 4
Place jicama slices in a single layer on a prepared baking sheet. Bake for 30-45 minutes or until crispy, turning halfway.

Gravy

Step 1
In a medium saucepan, heat beef stock, French onion seasoning, bone broth and Worcestershire to a simmer.

Step 2
Whisk in xanthan gum and then remove from heat.

Step 3
Whisk in butter until completely melted.

Step 4
Place fries on a serving plate and ladle gravy on then place mozzarella balls on top.

Note:
This recipes makes a very generous amount of gravy (about 3 cups) so depending on how much gravy you like for your poutine, you may be able to halve the recipe or use the extra gravy for another batch of jicama fries.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 203.8
% Daily Value *
Total Fat 10.7g17%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 758.6mg32%
Potassium 248.8mg8%
Total Carbohydrate 17.4g6%
Dietary Fiber 9.2g37%
Sugars 15g
Protein 35.7g72%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 jicama (Peel and cut into 1/4 inch matchsticks)
 2 cups beef stock
 1 cup bone broth
 1 tbsp French Onion seasoning
 1 tbsp Worcestershire
 2 tsp xanthan gum
 2 tbsp butter
 12 snack-size mozarella balls, torn into smaller pieces
 2 tbsp olive oil

Directions

Prepare Jicama Fries
1

Step 1
Preheat oven 425°F.

2

Step 2
Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until jicama is less crunchy.

3

Step 3
In a large bowl, toss the jicama fries with the olive oil.

4

Step 4
Place jicama slices in a single layer on a prepared baking sheet. Bake for 30-45 minutes or until crispy, turning halfway.

Gravy
5

Step 1
In a medium saucepan, heat beef stock, French onion seasoning, bone broth and Worcestershire to a simmer.

6

Step 2
Whisk in xanthan gum and then remove from heat.

7

Step 3
Whisk in butter until completely melted.

8

Step 4
Place fries on a serving plate and ladle gravy on then place mozzarella balls on top.

9

Note:
This recipes makes a very generous amount of gravy (about 3 cups) so depending on how much gravy you like for your poutine, you may be able to halve the recipe or use the extra gravy for another batch of jicama fries.

Jicama Poutine
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