Brad's elk bourguignon w/ mashed cauliflower and parsnips. I think I'll try steaming in my instant pot though. This blend of parsnip & cauliflower mash does taste like it should: it has a slight sweetness from the parsnips that comes through. I think it pairs gorgeously with the garlic and chives, but although delicious, it's not quite mashed potatoes.
It has all the vitamins and nutrients you could need and it's fun to make. It's super versatile so you can add. Bring a large pot of salted water to a boil. You can have 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
- It’s of For the elk.
- Prepare 4 lb of elk roast.
- It’s 6 slices of bacon.
- Prepare 1 of LG sweet onion.
- It’s 4 cloves of minced garlic.
- It’s 12 of large basil leaves, chopped.
- It’s of Around 10 cups beef stock.
- Prepare 1 bottle of good red wine, I use Cabernet Sauvignon.
- You need 2 cups of flour seasoned heavy w/ garlic salt, white pepper.
- It’s of Also seasoned w/ onion powder, steak seasoning, & smoked paprika.
- Prepare of For the mash.
- Prepare 3 of LG parsnips, peeled and cubed.
- It’s 1 of small head cauliflower, chopped.
- Prepare 1/4 cup of milk.
- You need 2 tbs of butter.
- It’s to taste of Sea salt and black pepper.
- Prepare 2 cloves of garlic, minced.
- Prepare of Other ingredients.
- You need 1 loaf of sourdough french baguette.
- It’s of Creme fraiche.
- It’s of Grated gruyere cheese.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Heat milk in a large pot over medium heat until warmed and just under a boil. 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 than cauliflower.
Brad's elk bourguignon w/ mashed cauliflower and parsnips step by step
- 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..
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. Cauliflower & Parsnip Mash recipe: "Switch up the old fashioned mashed potatoes this year and add some more veggies to this traditional dish!