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

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. You can have Brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you achieve 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. You need 4 cloves of minced garlic.
6. You need 12 of large basil leaves, chopped.
7. Prepare 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. Prepare 3 of LG parsnips, peeled and cubed.
13. It's 1 of small head cauliflower, chopped.
14. You need 1/4 cup of milk.
15. It's 2 tbs of butter.
16. You need to taste of Sea salt and black pepper.
17. You need 2 cloves of garlic, minced.
18. It's of Other ingredients.
19. Prepare 1 loaf of sourdough french baguette.
20. Prepare of Creme fraiche.
21. Prepare of Grated gruyere cheese.

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. Cauliflower & Parsnip Mash recipe: "Switch up the old fashioned mashed potatoes this year and add some more veggies to this traditional dish!

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..

Creamy cauliflower and parsnips combine with red potatoes and are topped with savory mushroom thyme gravy. While this mashed cauliflower recipe tastes complicated, it comes together in a flash. Elk is very lean and also very tender when cooked slowly on low heat (or quickly on high heat). 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.