Recipe of Ultimate Brad's elk bourguignon w/ mashed cauliflower and parsnips

Brad's elk bourguignon w/ mashed cauliflower and parsnips

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Cauliflower Parsnips Easter Christmas Thanksgiving Dinner Party Potluck Gluten Free Healthy Low Carb Vegetarian Milk Cauliflower Mushroom Garlic Side Dish Make Ahead Holidays Weeknight Dinner Fall Winter Comfort Food Vegetables Easy. This cauliflower and parsnips mash is buttery, incredibly smooth, and topped with saucy garlic mushrooms. You start by cooking the cauliflower florets and chopped parsnips in boiling water until fork tender, then drain and purée with some garlic in a food processor until smooth. Roasted Parsnip and Cauliflower Soup with Buttered CroutonsFoodness Gracious. salt, chicken stock, rosemary, whole.

Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something which I have loved my entire life.

To get started with this recipe, we must first 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 cook that.

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

This roasted cauliflower & parsnip mash is a flavorful and simple seasonal side dish. If you've never had parsnips before, they have a very similar texture to a potato when mashed, and have much more of a root vegetable flavor. DIRECTIONS Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.

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.

DIRECTIONS Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil. Drain the cauliflower and parsnips and put into a blender. too much parsnip for us, DH complained about parsnips and horseradish taste. Cauliflower parsnip mash is a simple, gluten free, vegetarian, low carb side dish! Ready in just minutes, this is the perfect healthy side dish!

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