Poutine

It took me 42 years to finally get around to trying poutine. It’s Canada’s national dish, but in America it’s not so common. Which is why it took me so long to try it.

Now that I’ve had it, I wish I honestly wish I’d lived in Canada all these years.

I’m in love. Deeply in love. If you like French fries, gravy, and cheese, you are going to fall hard for poutine. So hard you’re gonna want to marry it.

This is a healthy version of poutine, because we’re using grass-fed butter, cheese, beef stock made from bones from grass-fed cows, and sprouted flour. And we’re frying our French fries in a healthy fat such as beef tallow, lard or refined coconut oil.

Ingredients

Butter, grass-fed if possible (2 tablespoons)
Sprouted flour (2 tablespoons)
Beef stock (2 cups) — see my recipe for homemade beef stock or chicken stock
Sea salt, to taste
Black pepper, freshly ground, to taste
Filtered water
Potatoes, Russet (2 pounds)
Lard or beef tallow, grass-fed, or coconut oil or palm oil
Cheese curds, or grated cheese, grass-fed (1/2 pound)

Equipment

Large saucepan or Dutch oven

Directions

1. In a saucepan, over medium heat, combine the butter and sprouted flour or arrowroot. Whisk until incorporated and no lumps remain. Cook on medium heat for 10-15 minutes.
2. Whisk in the beef stock. Season with sea salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from heat and keep warm.
3. Peel the potatoes and cut fries, 3-4 inches long by 1/4 to 1/2-inch wide.
4. Bring a pot of filtered water to a boil.
5. Add the potatoes and blanch for 3-5 minutes.
6. Remove, drain and cool. Pat with a dish cloth until completely dry.
7. Fry the potatoes in beef tallow, lard, or coconut oil until golden brown. (See my recipe for homemade French fries.)
8. Remove and drain on paper towels. Season with salt and pepper.
9. Plate the fries. Spoon the gravy over the fries and crumble the cheese on top. Serve immediately.