Simple Way to Prepare Any-night-of-the-week 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. 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. Mashed potatoes are one of my favorite thanksgiving side dishes, but this year we're switching things up just a tad by replacing our mashed potatoes for The roasted garlic creates a nice balance against the sweetness from the parsnips and this dish is my favorite go to "mashed potatoes" substitute!

Cauliflower and parsnip combined with milk and butter make a great alternative to traditional mashed potato. Cauliflower and parsnip marry for a delicious alternative to mashed potatoes. Who knew putting cauliflower and parsnips together would be so good!

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive 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 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. Mashed potatoes are one of my favorite thanksgiving side dishes, but this year we're switching things up just a tad by replacing our mashed potatoes for The roasted garlic creates a nice balance against the sweetness from the parsnips and this dish is my favorite go to "mashed potatoes" substitute!

Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take of For the elk.
  2. Get 4 lb of elk roast.
  3. Get 6 slices of bacon.
  4. Make ready 1 of LG sweet onion.
  5. Take 4 cloves of minced garlic.
  6. Get 12 of large basil leaves, chopped.
  7. Get of Around 10 cups beef stock.
  8. Make ready 1 bottle of good red wine, I use Cabernet Sauvignon.
  9. Prepare 2 cups of flour seasoned heavy w/ garlic salt, white pepper.
  10. Make ready of Also seasoned w/ onion powder, steak seasoning, & smoked paprika.
  11. Take of For the mash.
  12. Take 3 of LG parsnips, peeled and cubed.
  13. Make ready 1 of small head cauliflower, chopped.
  14. Take 1/4 cup of milk.
  15. Get 2 tbs of butter.
  16. Get to taste of Sea salt and black pepper.
  17. Make ready 2 cloves of garlic, minced.
  18. Get of Other ingredients.
  19. Make ready 1 loaf of sourdough french baguette.
  20. Make ready of Creme fraiche.
  21. Get of Grated gruyere cheese.

I didn't add any milk to it because my boyfriend isn't a big dairy person, and I added some. Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot.

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 roasted cauliflower & parsnip mash is a flavorful and simple seasonal side dish. Heat milk in a large pot over medium heat until warmed and just under a boil. It's really freakin' good, but it's also fairly flat. It lacks the starchiness of mashed potatoes, it lacks the heft! In playing with alternative options I have found that parsnips and roasted garlic are the magic combination to take cauliflower mash to another level.

So that is going to wrap it up with this exceptional food brad's elk bourguignon w/ mashed cauliflower and parsnips recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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