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

Brad's elk bourguignon w/ mashed cauliflower and parsnips. This cauliflower and parsnips mash is buttery, incredibly smooth, and topped with saucy garlic mushrooms. It's the ultimate Thanksgiving side dish! 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.

I think it pairs gorgeously with the garlic and chives, but although delicious, it's not quite mashed potatoes. The texture, however, is pretty damn close to mashed. Cauliflower parsnip mash is a simple, gluten free, vegetarian, low carb side dish! You can have Brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you cook it.

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. You need 6 slices of bacon.
4. You need 1 of LG sweet onion.
5. Prepare 4 cloves of minced garlic.
6. Prepare 12 of large basil leaves, chopped.
7. Prepare of Around 10 cups beef stock.
8. Prepare 1 bottle of good red wine, I use Cabernet Sauvignon.
9. It's 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. You need 3 of LG parsnips, peeled and cubed.
13. It's 1 of small head cauliflower, chopped.
14. It's 1/4 cup of milk.
15. You need 2 tbs of butter.
16. You need to taste of Sea salt and black pepper.
17. It's 2 cloves of garlic, minced.
18. Prepare of Other ingredients.
19. It's 1 loaf of sourdough french baguette.
20. Prepare of Creme fraiche.
21. Prepare of Grated gruyere cheese.

Ready in just minutes, this is the perfect healthy side dish! This cauliflower parsnip mash reminded me of dinner with my mom as a kid! My mom used to make us a homemade. Mashed parsnips are made very similarly to mashed potatoes and can be substituted into any meal you would usually serve with mashed potatoes.

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..

Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. 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. Parsnips are really great to use to replace potatoes because it has almost the same texture.