Description
A healthy twist on the classic Canadian poutine, featuring crispy jicama fries, rich gravy, and fresh cheese curds without any added sugar.
Ingredients
Scale
- 1 1/4 lb fresh jicama, peeled and cut into 3/8-inch thick fries
- 2 tsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp fine sea salt
- 1 1/2 cups low-sodium dark beef broth
- 1 tbsp arrowroot powder dissolved in 2 tbsp cold water
- 1 tbsp Kerrygold unsalted butter
- 1/2 tsp sugar-free Worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Black pepper to taste
- 4 oz fresh white cheddar cheese curds
Instructions
- Bring a large pot of salted water to a steady boil. Gently par-boil the jicama fries for 10–12 minutes until tender but still firm, ensuring they maintain their structure. Drain and pat dry completely with paper towels.
- Preheat your oven to 450°F. Place a large metal baking sheet in the oven while it heats—no parchment!
- In a mixing bowl, gently toss the dry jicama fries with olive oil, garlic powder, black pepper, and sea salt.
- Carefully spread the fries in a single layer on the hot baking sheet—do not overlap!
- Roast in the oven for 35–45 minutes, turning them once or twice, until edges are golden and slightly caramelized.
- While fries roast, melt the butter in a small saucepan over medium heat.
- Stir in the beef broth, Worcestershire sauce, garlic powder, and onion powder. Bring this mixture to a gentle simmer.
- Gradually stir the arrowroot slurry into the simmering broth. Cook for 30–60 seconds, stirring constantly, until the gravy thickens.
- Once the fries are golden and ready, transfer them immediately to a wide plain white ceramic bowl.
- Scatter fresh white cheddar cheese curds over the steaming fries.
- Pour generous amounts of warm gravy over the top and serve immediately.
Notes
Ensure jicama fries dry completely before roasting for maximum crispiness. Customize with toppings like sautéed mushrooms or hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg