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Purple Poutine & Mushroom Gravy

Purple sweet potato fries and melty a2/a2 Colby cheese are doused with savory mushroom gravy for this Lectin Free Gourmet spin on a Canadian classic. Make it!

Traditional Canadian poutine is made with French-fried potatoes, brown gravy and squeaky white cheddar cheese curds tossed together in a pool of salty, cheesy, deep-fried madness. We'll make ours Lectin Free Gourmet and heart-healthy with baked purple sweet potatoes, a2/a2 Colby cheese, and a savory mushroom gravy made. Read on for the recipe.

Some people think the combo of fries, cheese and gravy sounds weird. I say, don't knock it 'til you try it, eh?

To make the very delicious poutine gravy, you'll need to a good vegetable broth. Most commercial brands have lectins from tomatoes or another nightshade in the broth. I used Gundry MD Lectin Free Vegetable Broth to make mine. It's a convenient savory bouillon powder that is very versatile in the kitchen. Grab a tub of Gundry MD Lectin Free Vegetable Broth with my brand ambassador discount.

Use link to score a tub of vegetable broth powder (regularly $58.95) for $44.95. Subscribe and pay $39.95. Just add hot water to make a comforting sipping broth. Branch out and use it in recipes like Lectin Free Gourmet poutine gravy or egg foo young! Sky's the limit. Use this link and select "shop by category" and "lectin-free food" to find this product.

In addition to a lectin free vegetable broth, you'll want to select some good purple sweet potatoes. Choose ones that are plain in shape. Sometimes they have curves that make them more difficult to get nice straight julienned cuts. So, look for sweet potatoes that are straight and about six inches long.

Finally, let's talk about cheese. Dr. Gundry allows a2 dairy on the Plant Paradox plan. If you're not familiar, this means dairy from certain breeds of cows. Most American dairy is not compliant. I chose Miller's Biodiversity Farms a2/a2 Colby cheese made from a special breed of cows that produce a2 milk. Miller's is found online, and it's pricey. But it's the best because it's absolutely melty and delicious in this dish. But you could also use sheep or goat cheese, as these animals also produce a2 milk. If you can find real water buffalo mozzarella, it also works nicely in this recipe.

Now, let's make Lectin Free Gourmet purple poutine with mushroom gravy.


LFG Purple Poutine & Mushroom Gravy

The Recipe

(serves 4)

Purple Sweet Potato Fries

2 Stokes Purple Sweet Potatoes (julienne or shoestring sliced)

1/4 Cup Olive Oil

1/2 teaspoon Salt

1/2 teaspoon Pepper

4 oz a2 Cheese (cubed)

Poutine Gravy

1/2 Cup Olive Oil

2 scoops Gundry MD Lectin Free Vegetable Broth

2 Tablespoons Cassava Flour

1 Cup Sliced Baby Bella Mushrooms

1 Garlic Clove (minced)

2 Cups Water

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 teaspoon Fresh Rosemary (chopped)

Chopped Parsley (garnish)

Step 1: Make Fries

In a large bowl, toss julienned purple sweet potatoes (skin on) with olive oil, salt and pepper. Bake at 350 degrees Fahrenheit for about 20-25 minutes until crispy on the outside and tender on the inside.

Step 2: Make Gravy

While fries are baking, make the gravy. Into a food processor, add the sliced mushrooms. Pulse several times until the mushrooms are finely chopped. In a large skillet, heat olive oil on medium flame. Add Gundry MD broth powder and cassava flour. Stir to form a roux. Add mushrooms and minced garlic. Stir just long enough to incorporate. Add water, salt, pepper and rosemary. Reduce heat and simmer 5 minutes until thickened.

Step 3: Assemble Poutine Dish

Into a large deep plate, pile hot baked purple sweet potato fries. Add cubed cheese. Place in the oven in the off position just after the fries have finished baking to melt the cheese. Finally, remove the hot plate and pour gravy all over the fries and melted cheese. With scissors, cut parsley ribbons over dish as a garnish. Serve family style.


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