Cauliflower And Parsnip Puree With Calvados Shallots

By Food52
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3 bay leaves (If you have fresh bay leaves, use them. If you don’t, try to find yourself a nice plant to keep in your kitchen window or patio!)

2 cloves garlic

4 medium parsnips, about 1c, peeled and cut into 1” pieces. (If the inner core is very hard, remove it or it might have trouble passing through the ricer)

2 small potatoes, about 1 c, peeled and cut into 1” pieces

1 small head cauliflower, core removed, stems and florets cut into 2” pieces, about 4 c

3 T butter

2 or 3 shallots, about 1/3 c, rough or fine mince, whichever you prefer

1/4 tsp kosher salt

3 T Calvados

1 - 2T butter

1/3 – ½ c heavy cream, warmed

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