Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, brad's elk bourguignon w/ mashed cauliflower and parsnips. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This is a super hearty and easy vegan dish. It has all the vitamins and nutrients you could need and it's fun to make. It's super versatile so you can add.

Brad's elk bourguignon w/ mashed cauliflower and parsnips is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first 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:

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

This cauliflower parsnip mash reminded me of dinner with my mom as a kid! My mom used to make us a homemade. Cauliflower and parsnip marry for a delicious alternative to mashed potatoes. Who knew putting cauliflower and parsnips together would be so good!

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.

I didn't add any milk to it because my boyfriend isn't a big dairy person, and I added some. 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. This roasted cauliflower & parsnip mash is a flavorful and simple seasonal side dish.

So that’s 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 sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!