For the Jicama Fries Peal, then slice the jicama into fries.

In a large pot boil the jicama fries for 25 - 30 minutes.

Then strain off the water.

Preheat oven to 425 F.

Melt the butter then toss the fries in it until well coated.

Sprinkle the garlic powder, the onion powder and the salt, then toss until the fries are evenly coated.

Place the jicama fries ½ inch apart on a ungreased baking sheet.

Bake for 30 - 40 minutes, turning half way.

For the Easy Keto Gravy In a frying pan, fry the sliced mushrooms and onion in the butter for 20 minutes or until caramelized.

Add the minced garlic, balsamic vinegar and the beef stock.

Then cook over medium heat for another 20 minutes.

Using a blender or food processor, puree the beef stock and mushroom mixture until smooth.

Return to the pan then bring back to a boil.

Add the heavy cream and salt and pepper.

Note: If using salted beef broth you may not need to add any more salt