Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really 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 current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- Get For the elk
- Get 4 lb elk roast
- Prepare 6 slices bacon
- Take 1 LG sweet onion
- Take 4 cloves minced garlic
- Make ready 12 large basil leaves, chopped
- Get Around 10 cups beef stock
- Take 1 bottle good red wine, I use Cabernet Sauvignon
- Get 2 cups flour seasoned heavy w/ garlic salt, white pepper
- Get Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Prepare For the mash
- Take 3 LG parsnips, peeled and cubed
- Prepare 1 small head cauliflower, chopped
- Prepare 1/4 cup milk
- Make ready 2 tbs butter
- Prepare to taste Sea salt and black pepper
- Make ready 2 cloves garlic, minced
- Take Other ingredients
- Take 1 loaf sourdough french baguette
- Prepare Creme fraiche
- 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.
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.
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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