Fresh, Serving Recipe Brads elk bourguignon w mashed cauliflower and parsnips Delicious and Healthy

simple cooking recipe Brads elk bourguignon w mashed cauliflower and parsnips with 21 ingredients and 9 stages of easy cooking, which is bouncy delicious.

Without fail cooking ultimate Brad's elk bourguignon w/ mashed cauliflower and parsnips easy, tasty, practical. 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! This cauliflower and parsnips mash is buttery, incredibly smooth, and topped with saucy garlic mushrooms. It's the ultimate Thanksgiving side dish! 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. DIRECTIONS Peel the parsnips and chop into even sized chunks.

Put in a large pot and bring to a boil.

Drain the cauliflower and parsnips and put into a blender. too much parsnip for us, DH complained about parsnips and horseradish taste.

Cauliflower parsnip mash is a simple, gluten free, vegetarian, low carb side dish!

Hi all, at this time you get cook recipe Brad's elk bourguignon w/ mashed cauliflower and parsnips with 21 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 21 ingredients and 9 stages of easy cooking Brad's elk bourguignon w/ mashed cauliflower and parsnips.

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

1. Needed : For the elk.

2. Needed 4 lb : elk roast.

3. Needed 6 slices : bacon.

4. Prepare 1 : LG sweet onion.

5. Needed 4 cloves : minced garlic.

6. Prepare 12 : large basil leaves, chopped.

7. Prepare : Around 10 cups beef stock.

8. Prepare 1 bottle : good red wine, I use Cabernet Sauvignon.

9. Needed 2 cups : flour seasoned heavy w/ garlic salt, white pepper.

10. Needed : Also seasoned w/ onion powder, steak seasoning, & smoked paprika.

11. Needed : For the mash.

12. Prepare 3 : LG parsnips, peeled and cubed.

13. Needed 1 : small head cauliflower, chopped.

14. Needed 1/4 cup : milk.

15. Prepare 2 tbs : butter.

16. Needed to taste : Sea salt and black pepper.

17. Prepare 2 cloves : garlic, minced.

18. Needed : Other ingredients.

19. Prepare 1 loaf : sourdough french baguette.

20. Prepare : Creme fraiche.

21. Needed : Grated gruyere cheese.

Ready in just minutes, this is the perfect healthy side dish!

This cauliflower parsnip mash reminded me of dinner with my mom as a kid!

My mom used to make us a homemade.

Vegan Mushroom Bourguignon served over Potato Cauliflower Mash.

If all basic ingredients Brad's elk bourguignon w/ mashed cauliflower and parsnips it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Stages Cooking 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 also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking.

This blend of parsnip & cauliflower mash does taste like it should: it has a slight sweetness from the parsnips that comes through.

I think it pairs gorgeously with the garlic and chives, but although delicious, it's not quite mashed potatoes.

The texture, however, is pretty damn close to mashed.

It's really freakin' good, but it's also fairly flat.

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