Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive 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 bit unique. This will be really 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 recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Brad's elk bourguignon w/ mashed cauliflower and parsnips is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. 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:
- Take For the elk
- Get 4 lb elk roast
- Prepare 6 slices bacon
- Get 1 LG sweet onion
- Prepare 4 cloves minced garlic
- Get 12 large basil leaves, chopped
- Make ready Around 10 cups beef stock
- Take 1 bottle good red wine, I use Cabernet Sauvignon
- Get 2 cups flour seasoned heavy w/ garlic salt, white pepper
- Prepare Also seasoned w/ onion powder, steak seasoning, & smoked paprika
- Prepare For the mash
- Make ready 3 LG parsnips, peeled and cubed
- Make ready 1 small head cauliflower, chopped
- Make ready 1/4 cup milk
- Get 2 tbs butter
- Get to taste Sea salt and black pepper
- Prepare 2 cloves garlic, minced
- Prepare Other ingredients
- Get 1 loaf sourdough french baguette
- Make ready Creme fraiche
- Get Grated gruyere cheese
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. 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.
Instructions to make Brad's elk bourguignon w/ mashed cauliflower and parsnips:
- 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.
Mashed parsnips are made very similarly to mashed potatoes and can be substituted into any meal you would usually serve with mashed potatoes. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. Cauliflower and parsnip combined with milk and butter make a great alternative to traditional mashed potato. It's really freakin' good, but it's also fairly flat. It lacks the starchiness of mashed potatoes, it lacks the heft!
So that’s going to wrap it up for this exceptional food brad's elk bourguignon w/ mashed cauliflower and parsnips recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
