Brad's elk bourguignon w/ mashed cauliflower and parsnips. Cauliflower and parsnip marry for a delicious alternative to mashed potatoes. Who knew putting cauliflower and parsnips together would be so good! I didn't add any milk to it because my boyfriend isn't a big dairy person, and I added some.

It is very low in calories, fat and cholesterol and high in protein. 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. You can cook Brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you achieve it.

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

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

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. While this mashed cauliflower recipe tastes complicated, it comes together in a flash. Mashed parsnips are made very similarly to mashed potatoes and can be substituted into any meal you would usually serve with mashed potatoes.

Brad's elk bourguignon w/ mashed cauliflower and parsnips step by step

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..

Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. Cauliflower & Parsnip Mash recipe: "Switch up the old fashioned mashed potatoes this year and add some more veggies to this traditional dish! Creamy cauliflower and parsnips combine with red potatoes and are topped with savory mushroom thyme gravy. It's really freakin' good, but it's also fairly flat. It lacks the starchiness of mashed potatoes, it lacks the heft!