Poutine is a comfort food dish that originated in Quebec, Canada. It consists of fries, gravy and cheese curds, and is a common fast-food dish found throughout Canada.
In honour of the week of April 18 – 25 2015 being Calgary’s Poutine Week, I decided that I was going to cook an Autoimmune Protocol version of this classic Canadian dish to share with my 2 housemates.
I had been thinking about recreating this dish for a long time – several months at least, and Poutine Week seemed the ideal time to make it.
Of course, seeing that I am both Celiac and allergic to dairy, and I am also practicing the AIP (Autoimmune Protocol), an anti-inflammatory and intestinal healing lifestyle, I needed to make a poutine that I could also eat… and that meant that the traditional poutine of French-fries, flour-thickened gravy and cheese curds was totally out of the question.
I decided that white (Japanese) sweet potato fries would make a perfect substitute for the (nightshade containing) french-fries. The gravy was a fairly easy substitute to make – I made a rich onion gravy similar to my Simple Gravy recipe that was thickened with tapioca starch, and flavoured with caramelized red onion and beef bone broth.
The cheese curds were substituted with cubes of my Cauliflower and Zucchini “Cheese” that I posted about yesterday.
This cheese tastes like a mild cheddar or processed cheese. And while it cannot compare to the texture of the traditional “squeaky” cheese curds, it does still add that mild cheese flavour. The heat of the sweet potato fries and the gravy melts the cheese slightly and makes it taste oh so rich…. Think of all those poutines you ate that had mozzarella and other melty mild-tasting cheese added. That is what this one is like!
And then, “just because I could”, I added some grass-fed beef bone marrow to add extra flavour and richness.
If you don’t like the idea of eating bone marrow, you could easily leave it out, and this dish will still be good…. in fact, if you did this, and used vegetable broth in place of the bone broth and agar while making the “cheese”, this could be a vegan dish!
But if you can obtain some marrow bones, I really urge you to give this a try with the marrow included – it really does add to the flavour. And bone marrow is very nutritious – full of “brain-feeding” healthy fats. And really, what is more decadent than a bone marrow poutine!
The best bit about this recipe is that if you have made the “cheese” in advance, you can have it ready in under 1 hour….
Serve this next time you have friends over to watch the hockey, and you will have very happy friends! In fact, get yourself organized and you could have this cooking during the first period, and serve it while everyone is waiting for the second period to start! Perfect food for the Stanley Cup Playoffs!
AIP Bone Marrow Poutine
- 2-3 medium sweet potatoes (If you use the white Japanese sweet potatoes your poutine will appear more authentic, but the ruby/orange ones work just as well)
- 3-4 tbsp fat of choice – melted if necessary (beef tallow, lard, bacon fat, coconut oil or olive oil would all be good choices)
- Pink Himalayan Salt to taste
- 2-3 lb cross-cut beef marrow bones (aprox 6-8 bones in total) – preferably from grass-fed beef
- 1 red onion – peeled, halved and sliced
- 2 cloves garlic – peeled and minced
- 1 tbsp fresh thyme leaves
- 1 quart beef bone broth – preferably homemade
- 1 Tbsp Coconut Aminos or other soy sauce substitute
- 1 Tbsp balsamic vinegar
- 2 Tbsp Tapioca Flour
- 3 slices Homemade Dairy-Free “Cheese” – cubed
The first thing that you are going to do is to preheat your oven to 400°F (200°C).
Peel the sweet potatoes, and cut them into fat fries – you really do not want skinny shoe-string fries here! Place the fries in a bowl and toss with 2-3 tbsp of the fat you have chosen (melt the fat first if it is a solid type). Season with salt, and spread the fries out in a single layer on 1-2 rimmed baking sheets.
Place the sweet potato fries in the oven, and set the timer for 15 minutes.
Place the marrow bones upright in a rimmed roasting tin:
Place the roasting tin with the marrow bones in the oven below the sweet potato fries.
While the fries and bones are cooking, prepare the gravy – melt the remaining 1-2 tbsp of fat in a heavy based pan over a medium heat.
Add the onion and sautee until caramelized and browned. Add the garlic and thyme and cook for 1-2 minutes. Now pour in the bone broth and simmer for 10-15 minutes.
When the timer goes off, take the sweet potato fries out of the oven and toss well. Return them to the oven and set the timer for a further 15 minutes.
Add the balsamic vinegar and coconut aminos to the pan with the onion and broth, and simmer for another 10-15 minutes. You want the liquid to reduce by about a third…
When the oven timer goes off again, remove the sweet potato fries and bone marrow from the oven and allow them to rest for 5-10 minutes while finishing the gravy.
Use as stick blender to puree the gravy to a smooth consistency.
Take the tapioca flour and mix with a little cold water to make a slurry. Mix this slurry into the gravy, and bring to the boil. Reduce the heat and simmer until thickened.
Taste and season as necessary with salt.
To assemble an individual portion of the Poutine…
Place a portion of the sweet potato fries in the bottom of an individual serving dish.
Scoop the bone marrow out of 2 of the roasted marrow bones and use to top the fries – don’t worry if it breaks up – that is fine… Just don’t waste any. You may need to use a small knife to cut around the bone cavity to release the bone marrow (if it comes out in one long piece chop it up before adding it to the fries in the dish!). If the bones are too narrow, use a chop-stick or metal skewer to poke it out… just get as much out as you can! (Reserve the bones for making bone broth). Make sure you either add any of the fat that comes out of the bone marrow to this dish or save it for future uses – it is a really nutritious fat.
Scatter some of the homemade dairy-free cheese cubes over the fries, and top with a generous ladle full of the gravy….
Serve at once before the “cheese” has melted…
It is worth bearing in mind that this is an incredibly rich dish, and it is very filling… the small amount shown in the picture above is roughly what each of us managed to eat – me and my 2 housemates (both of them guys)… we all felt incredibly satisfied after eating it…. But not uncomfortably full… this stuff gets into your brain and just tells it that “I have eaten enough”… bone marrow and the gelatin in the bone broth and cheese does that to you! It is so incredibly nutritious that you really do not need to eat huge portions.
I would love to know if you try this recipe and what you thought of it…. and please, PLEASE! give it a try with the bone marrow at least once!