Peel and slice the jicama into an allumette cut (see blog post for more info). If frying or roasting cut slightly smaller for quicker cooking times. Pat the jicama fries dry and season with a little olive oil, salt, pepper, and turmeric and set aside.

Cook the bacon using your preferred method and slice the jalapeno into thin rounds.

In a small pot, melt the butter over low heat. Whisk in the xanthan gum and stir until it dissolves. Whisk in the beef stock and allow it to cook on medium low to thicken slightly. Season with salt, pepper, onion and garlic powder.

Cooking the jicama can be done in 3 different ways. I will provide you with directions for each. Please note that grilling is bar far the fastest and roasting is the slowest. Frying is the only method I find that truly gives the jicama more of a crispy outside as well.

BAKING- Preheat the oven to 425 F. Place the pan in the oven to preheat with the oven (this helps with browning the jicama). Take the jicama and place it on the hot baking sheet and make sure they are spread out and not touching (or they will steam). Cook for about 15-20 minutes then flip and cook for an additional 15-20 minutes.

FRYING- Preheat oil to 350 F. Fry the jicama in batches. Mine took around 7-8 minutes to brown and crisp. Remove and place on a paper towel to drain any excess grease. Season again if desired.GRILLING- This is the fastest method. Preheat the grill to medium heat. I set my grill for 2 zone cooking (this allows for both indirect and direct heat to be applied). Cook the jicama first over indirect heat for about 10 minutes. Then place the jicama over direct heat to get a slight char and brown a bit. Flip as needed and remove from the heat when cooked.

To assemble the poutine, I place about a 1/2 cup of fries into a bowl or basket. Sprinkle on a few cheese curds, bacon, and jalapeno slices. Cover in about a 1/4 cup of gravy. Add more curds, jalapeno, and bacon over the top and serve.