Baked Jicama Fries with Easy Keto Gravy
These Gluten Free Baked Jicama Fries with Easy Keto Gravy are a Delicious Low Carb Alternative to Traditional Fries. They’re high in Fibre and are half the calories. They’re also a Good Source of Vitamin C. You can’t have Fries without the Gravy so I made this Flavourful Creamy Beef and Mushroom Keto Gravy. It’s so Quick and Easy to Make and requires only a Few Simple Ingredients.
To make the Jicama Fries, you peal, then slice the Jicama into fries. Then in a large pot boil the Jicama fries for approximately 25 – 30 minutes, then strain off the water. Preheat oven, then melt the butter to toss the fries in. Toss until well coated, then sprinkle the garlic powder, the onion powder and the salt. Toss until the fries are evenly coated. Place the jicama fries 1/2 inch apart on a ungreased baking sheet. Bake for 30 – 40 minutes, turning half way.
To make the Easy Keto Gravy, start by frying the sliced mushrooms and onion in the butter for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef stock. Then cook over medium heat for another 20 minutes. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper. If using salted beef broth you may not need to add any more salt.
Baked Jicama Fries with Easy Keto Gravy
These Low Carb Baked Jicama Fries with Easy Keto Gravy make a perfect side for you’re Low carb Burger or can be made a meal by adding a bit of mozzarella cheese to make a delicious Keto Poutine. I had never tried Jicama before but was presently surprised. It’s insides are creamy white with a crisp texture that resembles raw potato or pear. The flavour is sweet and starchy. In Mexico, it’s often eaten raw and is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes.
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.
Baked Jicama Fries with Easy Keto Gravy
Ingredients
For the Jicama Fries
1 Med Jicama
5 Tbsp Butter
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Salt
For the Keto Gravy
1/4 of a White Onion
2 Cups Sliced Mushrooms
3 Tbsp Butter
1 Clove Garlic
2 Cups Beef Broth
1 Tbsp Balsamic Vinegar (optional)
1 Tbsp Heavy Cream
Salt and Pepper (to Taste)
Directions
For the Jicama Fries
1. Peal, then slice the jicama into fries. In a large pot boil the jicama fries for 25 – 30 minutes. Then strain off the water.
2. Preheat oven to 425 F. Melt the butter then toss the fries in it until well coated. Sprinkle the garlic powder, the onion powder and the salt, then toss until the fries are evenly coated.
3. Place the jicama fries 1/2 inch apart on a ungreased baking sheet. Bake for 30 – 40 minutes, turning half way.
For the Easy Keto Gravy
1. In a frying pan, fry the sliced mushrooms and onion in the butter over medium heat, for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef broth. Then cook over medium heat for another 20 minutes.
2. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.
Note: If using salted beef broth you may not need to add any more salt.
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Jicama Fries with Easy Keto Gravy
- For the Jicama Fries
- 1 Med Jicama
- 5 Tbsp Butter
- ½ Tsp Onion Powder
- ½ Tsp Garlic Powder
- ½ Tsp Salt
- For the Keto Gravy
- ¼ of a White Onion
- 2 Cups Sliced Mushrooms
- 3 Tbsp Butter
- 1 Clove Garlic
- 2 Cups Beef Broth
- 1 Tbsp Balsamic Vinegar (optional)
- 1 Tbsp Heavy Cream
- Salt and Pepper (to Taste)
- For the Jicama Fries
- Peal, then slice the jicama into fries. In a large pot boil the jicama fries for 25 - 30 minutes. Then strain off the water.
- Preheat oven to 425 F. Melt the butter then toss the fries in it until well coated. Sprinkle the garlic powder, the onion powder and the salt, then toss until the fries are evenly coated.
- Place the jicama fries ½ inch apart on a ungreased baking sheet. Bake for 30 - 40 minutes, turning half way.
- For the Easy Keto Gravy
- In a frying pan, fry the sliced mushrooms and onion in the butter for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef stock. Then cook over medium heat for another 20 minutes.
- Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.
- Note: If using salted beef broth you may not need to add any more salt.