Recipe: Appetizing Brad's elk bourguignon w/ mashed cauliflower and parsnips

Brad's elk bourguignon w/ mashed cauliflower and parsnips. I think I'll try steaming in my instant pot though. Cauliflower parsnip mash is a simple, gluten free, vegetarian, low carb side dish! Ready in just minutes, this is the perfect healthy side dish!

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. 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. 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

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

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. Bring a large pot of salted water to a boil. Transfer the mashed cauliflower and parsnips to a serving plate, top with the garlic butter mushrooms and garnish with chopped chives.

Brad's elk bourguignon w/ mashed cauliflower and parsnips instructions

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 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. Creamy keto mashed cauliflower with butter, garlic and parmesan tastes amazing. You won't miss the mashed potatoes!