Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something which I’ve loved my whole life. They’re nice and they look fantastic.
It's really freakin' good, but it's also fairly flat. It lacks the starchiness of mashed potatoes, it lacks the heft! In playing with alternative options I have found that parsnips and roasted garlic are the magic combination to take cauliflower mash to another level. This cauliflower and parsnips mash is buttery, incredibly smooth, and topped with saucy garlic mushrooms.
To begin with this recipe, we have to first prepare a few components. You can cook brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- Get For the elk
- Get 4 lb elk roast
- Get 6 slices bacon
- Prepare 1 LG sweet onion
- Get 4 cloves minced garlic
- Make ready 12 large basil leaves, chopped
- Take Around 10 cups beef stock
- Prepare 1 bottle good red wine, I use Cabernet Sauvignon
- Take 2 cups flour seasoned heavy w/ garlic salt, white pepper
- Prepare Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Prepare For the mash
- Prepare 3 LG parsnips, peeled and cubed
- Prepare 1 small head cauliflower, chopped
- Get 1/4 cup milk
- Get 2 tbs butter
- Prepare to taste Sea salt and black pepper
- Take 2 cloves garlic, minced
- Take Other ingredients
- Make ready 1 loaf sourdough french baguette
- Take Creme fraiche
- Take Grated gruyere cheese
Ready in just minutes, this is the perfect healthy side dish! How to get fluffy mashed cauliflower parsnips: Be sure to fully drain the cauliflower and parsnips before mashing. Add the milk a little bit at a time. Parsnip & cauliflower mash. by Jenny Chandler.
Steps to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- Chop bacon and fry off in a LG frying pan. Remove to a LG dutch oven.
- Meanwhile, cut elk roast into 1 inch cubes. Remove all silver skin, fat, or tendon.
- Mix flour and seasonings in a LG bowl.
- Fry onion and garlic in the bacon grease until sweated and translucent. Do not brown.
- Add the onion, garlic, basil, beef stock, and wine to the Dutch oven and bring to a boil.
- 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.
- Simmer the mixture for 1 1/2 to 2 hours uncovered. Stir often. This should reduce and thicken up nicely.
- 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.
- 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.
Add the milk a little bit at a time. Parsnip & cauliflower mash. by Jenny Chandler. A veggie side dish that delivers on flavour. DIRECTIONS Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
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