Brad's elk bourguignon w/ mashed cauliflower and parsnips. I think I'll try steaming in my instant pot though. It's really freakin' good, but it's also fairly flat. It lacks the starchiness of mashed potatoes, it lacks the heft!
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. You can have Brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Brad's elk bourguignon w/ mashed cauliflower and parsnips
You need of For the elk.
It’s 4 lb of elk roast.
Prepare 6 slices of bacon.
You need 1 of LG sweet onion.
It’s 4 cloves of minced garlic.
You need 12 of large basil leaves, chopped.
Prepare of Around 10 cups beef stock.
Prepare 1 bottle of good red wine, I use Cabernet Sauvignon.
Prepare 2 cups of flour seasoned heavy w/ garlic salt, white pepper.
You need of Also seasoned w/ onion powder, steak seasoning, & smoked paprika.
Prepare of For the mash.
It’s 3 of LG parsnips, peeled and cubed.
Prepare 1 of small head cauliflower, chopped.
Prepare 1/4 cup of milk.
It’s 2 tbs of butter.
You need to taste of Sea salt and black pepper.
You need 2 cloves of garlic, minced.
It’s of Other ingredients.
Prepare 1 loaf of sourdough french baguette.
Prepare of Creme fraiche.
Prepare of Grated gruyere cheese.
Elk is very lean and also very tender when cooked slowly on low heat (or quickly on high heat). It is very low in calories, fat and cholesterol and high in protein. Hints: I cook a batch of bacon in advance and keep in the freezer to add at the end. Browning the meat is key to the rich flavour.
Brad's elk bourguignon w/ mashed cauliflower and parsnips instructions
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..
Serve immediately or set aside at room temperature. If refrigerated, you may wish to warm up your mashed cauliflower and parsnips slightly in a pan. This roasted cauliflower & parsnip mash is a flavorful and simple seasonal side dish. If you've never had parsnips before, they have a very similar texture to a potato when mashed, and have much more of a root vegetable flavor. 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.
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