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In a medium saucepan
Heat beef stock, French onion seasoning, bone broth and Worcestershire to a simmer.
Whisk in xanthan gum and then remove from heat.
Finally whisk in butter one tablespoon at a time until completely melted.
Rinse off jicama and pat dry before cutting.
Cut 1 large jicama into ¼ inch fries (I removed most of the skin from the jicama but if you leave some on I don’t think it’s a big deal and I didn’t notice any difference in flavor.
Season fries with salt and garlic pepper
(I used a sriracha sea salt that is amazing)
Place fries in air fryer basket and cook for 20 minutes at 330 degrees F (give the basket a shake every 10 minutes for even cooking)
Cool fries on a tray lined with parchment paper for at least 30 minutes until room temperature.
Place fries back in basket and cook for 20 minutes at 400 degrees F until fries become golden.
Place fries in a mini cast iron skillet and ladle gravy on then place cheese curds on top.