Simple Way to Make Award-winning Brad's elk bourguignon w/ mashed cauliflower and parsnips Cooking Basics for Beginners

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.

Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something which I have loved my entire life.

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

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.

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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