Brad's elk bourguignon w/ mashed cauliflower and parsnips
Brad's elk bourguignon w/ mashed cauliflower and parsnips

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I have loved my entire life.

This blend of parsnip & cauliflower mash does taste like it should: it has a slight sweetness from the parsnips that comes through. I think it pairs gorgeously with the garlic and chives, but although delicious, it's not quite mashed potatoes. The texture, however, is pretty damn close to mashed.

To get started with this particular recipe, we must prepare a few ingredients. You can have brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
  1. Take For the elk
  2. Take 4 lb elk roast
  3. Make ready 6 slices bacon
  4. Prepare 1 LG sweet onion
  5. Take 4 cloves minced garlic
  6. Get 12 large basil leaves, chopped
  7. Prepare Around 10 cups beef stock
  8. Take 1 bottle good red wine, I use Cabernet Sauvignon
  9. Make ready 2 cups flour seasoned heavy w/ garlic salt, white pepper
  10. Prepare Also seasoned w/ onion powder, steak seasoning, & smoked paprika
  11. Get For the mash
  12. Take 3 LG parsnips, peeled and cubed
  13. Take 1 small head cauliflower, chopped
  14. Take 1/4 cup milk
  15. Take 2 tbs butter
  16. Prepare to taste Sea salt and black pepper
  17. Make ready 2 cloves garlic, minced
  18. Prepare Other ingredients
  19. Take 1 loaf sourdough french baguette
  20. Take Creme fraiche
  21. Get Grated gruyere cheese

Cauliflower and parsnip marry for a delicious alternative to mashed potatoes. Who knew putting cauliflower and parsnips together would be so good! I didn't add any milk to it because my boyfriend isn't a big dairy person, and I added some. Cauliflower & Parsnip Mash recipe: "Switch up the old fashioned mashed potatoes this year and add some more veggies to this traditional dish!

Instructions to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
  1. Chop bacon and fry off in a LG frying pan. Remove to a LG dutch oven.
  2. Meanwhile, cut elk roast into 1 inch cubes. Remove all silver skin, fat, or tendon.
  3. Mix flour and seasonings in a LG bowl.
  4. Fry onion and garlic in the bacon grease until sweated and translucent. Do not brown.
  5. Add the onion, garlic, basil, beef stock, and wine to the Dutch oven and bring to a boil.
  6. Add oil to the bacon fat. Roll elk in flour. Knock off excess flour and fry in batches. Add to dutch oven when done. In between batches remove flour from pan and add a little oil.
  7. Simmer the mixture for 1 1/2 to 2 hours uncovered. Stir often. This should reduce and thicken up nicely.
  8. Meanwhile add parsnips and cauliflower to a saucepot. Just cover with water. Bring to a simmer and cook until just tender. Drain water. Add rest of parsnip ingredients and mash until smooth, but slightly chunky.
  9. When sauce thickens and elk is tender, slice baguette on a bias. Butter and slightly toast. Spread creme fraiche over baguette. Sprinkle with cheese. Cover with elk and sauce. Serve parsnips on the side. Serve immediately. Enjoy.

Creamy cauliflower and parsnips combine with red potatoes and are topped with savory mushroom thyme gravy. While this mashed cauliflower recipe tastes complicated, it comes together in a flash. Elk is very lean and also very tender when cooked slowly on low heat (or quickly on high heat). It is very low in calories, fat and cholesterol and high in protein. Hints: I cook a batch of bacon in advance and keep in the freezer to add at the end.

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