Recipe: Tasty Brad's elk bourguignon w/ mashed cauliflower and parsnips

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

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. Einkorn Wheat and Old-fashioned Vegetable GratinLolibox. Cauliflower parsnip mash is a simple, gluten free, vegetarian, low carb side dish! You can cook Brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you cook that.

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

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

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

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..

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. Drain the cauliflower and parsnips and put into a blender. too much parsnip for us, DH complained about parsnips and horseradish taste. Cauliflower and parsnip combined with milk and butter make a great alternative to traditional mashed potato.