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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. Meanwhile, place parsnips in a food processor.

Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I have loved my whole life.

To begin with this recipe, we have to 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 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. Take 1 LG sweet onion
  5. Prepare 4 cloves minced garlic
  6. Get 12 large basil leaves, chopped
  7. Prepare Around 10 cups beef stock
  8. Get 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. Prepare For the mash
  12. Take 3 LG parsnips, peeled and cubed
  13. Take 1 small head cauliflower, chopped
  14. Prepare 1/4 cup milk
  15. Make ready 2 tbs butter
  16. Get to taste Sea salt and black pepper
  17. Make ready 2 cloves garlic, minced
  18. Take Other ingredients
  19. Take 1 loaf sourdough french baguette
  20. Make ready Creme fraiche
  21. Prepare Grated gruyere cheese

This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.

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.

This cauliflower mash recipe is the perfect low-carb substitute to mashed potatoes. Return to pot and mash cauliflower with a potato masher until smooth and no large chunks remain. Stir in cream cheese and milk and season with salt and pepper and mash until completely combined and creamy. Cauliflower & Parsnip Mash recipe: "Switch up the old fashioned mashed potatoes this year and add some more veggies to this traditional dish! Creamy cauliflower and parsnips combine with red potatoes and are topped with savory mushroom thyme gravy.

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