0.0 – 0 reviews • High Fiber
| Level: |
Intermediate |
| Total: |
1 hr 30 min |
| Prep: |
30 min |
| Inactive: |
30 min |
| Cook: |
30 min |
| Yield: |
4 Servings |
Ingredients
- 4 large sweet potatoes, sliced into 1/4-inch French fries
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 tablespoons extra-virgin olive oil
- 2 to 3 shallots, thinly sliced
- Pinch sea salt and freshly ground black pepper
- 2 cups organic beef stock
- Pinch fresh thyme leaves
- Pinch brown sugar
- Handful minced fresh parsley
- Peanut oil or canola oil, for deep frying
- 2 cups cheese curds*
Instructions
- Push potatoes through a French fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
- Heat a pan on medium, melt butter. Add the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat.
- In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar, and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley.
- Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner.
- Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil.
- Place the fries on a plate, top with the cheese curds and smother with hot gravy.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
825 |
| Total Fat |
64 g |
| Saturated Fat |
14 g |
| Carbohydrates |
47 g |
| Dietary Fiber |
6 g |
| Sugar |
13 g |
| Protein |
19 g |
| Cholesterol |
34 mg |
| Sodium |
717 mg |