Brad's elk bourguignon w/ mashed cauliflower and parsnips. Einkorn Wheat and Old-fashioned Vegetable GratinLolibox. Cauliflower and parsnip marry for a delicious alternative to mashed potatoes. Who knew putting cauliflower and parsnips together would be so good!

Ingredients of Brad's elk bourguignon w/ mashed cauliflower and parsnips

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

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. Now blend together the parsnip, cauliflower and garlicky butter or oil.

Brad's elk bourguignon w/ mashed cauliflower and parsnips Schritt für Schritt

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..

Season with salt and pepper and a grating of nutmeg, to taste. If you are preparing ahead, place in an ovenproof dish and top with breadcrumbs and a splash of oil before reheating in a medium oven when the time comes. 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. In this lesson, the Curry Girls introduce a flavorful mash recipe made from cauliflower and parsnips—a tasty and nutritious alternative to mashed potatoes!