Even before I moved to Quebec I loved poutine. Now living in Quebec poutine EVERYWHERE! You can get it with duck fat, vegan style and there is even Poutine festivals! Yes that’s correct, there is more than one. When I went the paleo/keto route it meant limited sugar and processed food. That included starches like potatoes. I thought that was the end of my poutine love affair. Then I found out about KETO POUTINE!
In my area turnip noodles have become very popular… although the stores I go to seem to never have them. But they do have turnips which is you think about it they really kind of look like potatoes… right? And then I found out about jicama, which I have never heard of before, but also looks and tastes a bit like potato. Both of these are good substitutes to use when making keto poutine. Once you have your keto-friendly potato substitute it’s pretty much the same as making any other poutine.
Keto Poutine Style 1: Rutabaga Fries Keto Poutine
Growing up in Newfoundland we ate a lot of turnips. But they were the yellow ones, not Rutabagas, which are what I call, white turnips. My husband who grew up in Montreal and British Columbia didn’t know what they were either. Rutabaga is actually more of a cross between a cabbage and yellow turnip.
Step Away from the Carbs has a great turnip fries recipe. I love that she adds onion powder, paprika and spices into hers. My kids aren’t a fan of paprika, so I made it with just pepper and garlic salt to flavor it.
Now I have to be honest that these are best if they are cooked slowly so they get the full crispiness and don’t burn. Or if you are like me and want them a bit crispy and burnt then keep them cooking. I also suggest you miss them up a bit because it has happened a few times where the bottom was burnt and the top was still soft.
Rutabaga, Rutabaga, Rutabaga… I think I just like saying Rutabaga!
Keto Poutine Style 2: Jicama Fries Keto Poutine
If you are like me your first question is what is Jicama? Well It’s a fiber right Mexican turnip. It’s a bit higher in carbs than Rutabaga but not much and they are a great flavor.
There are a ton of recipes out there but the one from gnom-gnom for jicama fries is great and easy to follow.
You simply cut them up, mix in olive oil and season with salt and pepper. Then you bake them in the oven for 50-60 minutes.
The only thing was the fries were still a bit mushy. I would suggest following Officially Gluten Free‘s receipe for baked jicama fries AND keto gravy. The biggest difference is that after you rinse and cut up your fries you boil them and then bake them for 30-40 minutes. Feel free to add fried onions and meat like in the photo!
Green Bean Poutine?
If you want to try something really different, try Ketogenic girl’s Keto bacon poutine made with green breans! I think it could be ok, but I still like the starchy-like taste of jicama or rutabagas. Let us know how it goes.
Cauliflower Poutine?
This ketoadapted recipe for Cauliflower Keto Poutine might be good too. I never seem to find caulflowers that are big enough to allow me to cut them up into fries, but let me know if you do.
Have you tried any keto poutine recipes? Let us know in the comments below.
