When you think about an indulgent classic, poutine has always been a favourite. It’s been around for a long time in Canada, and I think was designed for us to survive long winters on. The rich beef gravy with greasy French fries and cheese curds are a staple in Canadian cuisine, but why does it have to be so unhealthy? I know moderation is everything, so I am definitely not saying you shouldn’t eat it! This recipe I came up with should be a nice break from the mundane and allow you to try something new. I think this creation is just as good as the original recipe, and it got Heathers approval tonight!
This version uses baked yam wedges in place of the classic French fry. I made a really quick and easy gravy that was thickened with brown rice flour, and has a really nice garlic flavor to it. Instead of the cheese curds I opted for extra cheesy buffalo mozzarella. You are probably asking yourself if this is considered a healthy dish. Compared to a salad, it probably is a bit more indulgent. I don’t call this website Fresh Menu Planner because everything I cook is low calorie or fat. I call this website Fresh Menu Planner because I make everything from scratch, and it’s fresh and healthy. Again everything in moderation. There are a lot of healthy fats, good high quality Himalayan pink salt, and lots of cheese! I love cheese!
- 2 Yams, washed well and cut into wedges
- 2 Tablespoons of olive oil
- salt and pepper to taste
- ¼ cup of finely diced white onion
- 1 clove of thinly sliced garlic
- 1 Tablespoon of butter
- ¼ cup of brown rice flour
- 2 cups of organic beef stock/broth
- ¼ cup of sliced buffalo mozzarella
- In a small sauce pot, heat up ½ a Tablespoon of olive oil with the garlic and onions.
- Cook until golden brown and then add in the butter and melt.
- Add in the flour to make a roux and cook out for a few minutes.
- Add the beef stock in parts whisking vigorously to get out all of the lumps.
- Let simmer for 5-10 minutes, and then season with salt and pepper.
- Season the yams with salt and pepper and toss with the olive oil.
- Broil in the oven until golden brown.
- Melt the mozzarella cheese on top and ladle on the gravy
Does anyone have a dairy free alternative that they would use to replace the cheese? The gravy could be made with an extra Tablespoon of olive oil in place of the butter, but I am not familiar with a lot of dairy free alternatives so I would like to learn more. Comment below with your suggestions. Hopefully you guys have liked part 2 of many recipes that I hope will allow you to break free and indulge in a healthier alternative to traditional less than healthy staples. Did you check out my turkey shepherds pie with butternut squash? Make this recipe tonight by clicking here. Have a happy Monday everyone.