Poutine with Broccolini

1. For the gravy: In a small cup combine arrowroot and water until smooth.

2. In a saucepan over medium heat, bring the chicken broth to a boil. Reduce the heat to medium-low and pour in arrowroot slurry.

3. Continue to simmer until a nice thick gravy forms.

4. Stir in the avocado oil, salt, and pepper. Adjust seasoning to taste. Remove from heat and keep warm.

5. For the poutine: Meanwhile, pull broccolini apart into small bite-sized pieces and rinse well.

6. Peel the potatoes and cut into fries, 3-4 inches long by ¼ to ½ inch wide.

7. Place broccolini and a small amount of water in a pan over medium-high heat and cover, steaming for 2-3 minutes until bright green. Set aside.

8. Bring a pot of water to a boil. Add the potatoes and blanch for 3-5 minutes. Remove, drain, and cool. Pat with a dish cloth until completely dry.

9. Fry the potatoes in avocado oil until golden brown. Remove and drain on paper towels. Season with salt and pepper. Strain and reserve fat for future cooking.

10. Plate the fries and broccolini on plates. Pour hot gravy over top. Serve immediately.