Keto Bacon Poutine
Recipe preview from Keto Essentials
DAIRY-FREE, EGG-FREE & NUT-FREE
Prep Time: 10 minutes
Cook Time: 10 to 40 minutes, depending on cooking method
Yield: 4 servings
This quintessential French-Canadian comfort food is transformed here into a healthy and ketogenic meal. Cheese curds are made from curdled cheese, and you can find them at food markets and local cheese shops. If cheese curds aren’t available, substitute mozzarella cheese, preferably in small chunks that you can tear apart. You can bake or fry the wax beans in this recipe; I recommend frying for a texture more like French fries.
POUTINE:
1 pound (455 g) bacon
2 pounds (910 g) fresh or frozen yellow wax beans, fully thawed and patted dry if frozen
Duck fat, lard, or coconut oil, for frying (optional; see Step 8)
10 ounces (285 g) cheese curds
1 tablespoon finely chopped fresh parsley (optional)
GRAVY:
1⁄2 cup (1⁄2 ounce/15 g) dried porcini mushrooms
1⁄4 cup (2 fluid ounces/60 ml) filtered water
1⁄4 cup (2 ounces/60 g) butter or butter- flavored coconut oil
1 clove garlic, minced
1 cup (8 fluid ounces/240 ml) beef bone broth
1 tablespoon coconut flour
2 tablespoons heavy whipping cream
1 teaspoon Dijon mustard
1 to 2 sprigs fresh thyme
1 teaspoon fine sea salt
Black or white peppercorns
Directions:
1. In a medium skillet over medium-low heat, cook the bacon for 4 to 5 minutes, until lightly cooked. Remove the bacon, then chop it and set aside; reserve the fat for the gravy.
2. Begin to prepare the gravy: In a small bowl, soak the mushrooms in the water for about 10 minutes to rehydrate them.
3. In a medium pan over low heat, melt the butter and let simmer until lightly browned, swirling the pan to keep the butter from burning. (If using butter- flavored coconut oil, simply melt the oil in the pan, and then proceed to the next step.)
4. Add the garlic and cook for 1 to 2 minutes.
5. Drain and chop the mushrooms into small pieces. Add the mushrooms and reserved bacon fat to the pan with the garlic; stir until well combined.
6. Whisk in the broth, then the coconut flour. Stir until well blended. Depending on how thick you like your gravy, simmer for 5 to 20 minutes on low heat. (I like to simmer mine for just 5 minutes.)
7. Remove from the heat and add the cream, mustard, thyme, salt, and a pinch of peppercorns. Using an immersion blender, blend the gravy until it is a smooth, fine consistency; strain through a fine-mesh strainer. Return to the saucepan and set aside.
8. Prepare the wax beans. You have three options:
To bake, melt 2 to 3 tablespoons of duck fat, lard, or coconut oil. Use some of it to grease a rimmed baking sheet. Place the beans on the pan and pour the remaining fat on top; toss to evenly coat. Bake in a preheated 350°F (177°F) oven for 20 to 30 minutes, until lightly browned.
To deep-fry, heat 1 inch (2.5 cm) of duck fat or lard to 338°F (170°C) in a deep-fryer. Fry the beans for 4 to 5 minutes.
To air-fry, fry according to the manufacturer’s directions, using 2 tablespoons of coconut oil or duck fat.
9. Reheat the gravy to a nice simmer. Divide the wax beans between 4 bowls. Top each bowl evenly with the cheese curds and chopped bacon, then top with the gravy. Garnish each bowl with parsley, if desired.
MACRONUTRIENTS (per serving)
Fat 58g Protein 28.8g Carbs 9.8g Fiber 4.5g
77% Fat, 17% Protein, 6% Carb (total)
Energy: 676 cal
