Recipe: Perfect Brad's elk bourguignon w/ mashed cauliflower and parsnips

Brad's elk bourguignon w/ mashed cauliflower and parsnips. Serve over mashed parsnips and cauliflower or another plain side like mashed potatoes or egg noodles. Add chopped parsnips to a pot and add water until it just covers the parsnips. Add salt, if desired, then cover and bring to a boil.

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. 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! You can have Brad's elk bourguignon w/ mashed cauliflower and parsnips using 21 ingredients and 9 steps. Here is how you cook it.

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. You need 6 slices of bacon.
4. Prepare 1 of LG sweet onion.
5. It's 4 cloves of minced garlic.
6. Prepare 12 of large basil leaves, chopped.
7. You need 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. You need of For the mash.
12. It's 3 of LG parsnips, peeled and cubed.
13. You need 1 of small head cauliflower, chopped.
14. Prepare 1/4 cup of milk.
15. Prepare 2 tbs of butter.
16. Prepare to taste of Sea salt and black pepper.
17. It's 2 cloves of garlic, minced.
18. It's of Other ingredients.
19. It's 1 loaf of sourdough french baguette.
20. You need of Creme fraiche.
21. Prepare of Grated gruyere cheese.

Mimi Kirk makes raw stuffing, mashed parsnip and cauliflower and gravy!! It's really freakin' good, but it's also fairly flat. It lacks the starchiness of mashed potatoes, it lacks the heft! In playing with alternative options I have found that parsnips and roasted garlic are the magic combination to take cauliflower mash to another level.

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..

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. Cauliflower and parsnip marry for a delicious alternative to mashed potatoes. Who knew putting cauliflower and parsnips together would be so good!