Cauliflower And Parsnip Puree With Calvados Shallots

1. 1

   Fill a large pot with about 2 quarts of water. You'll want to have enough to cover all of your vegetables when they're added. Add bay leaves and garlic. Bring to a boil.

2. 2

   Add parsnips, lower heat, and simmer for 2 minutes or so.

3. 3

   Add potatoes, lower heat, and simmer for 5 or 10 minutes, until vegetables begin to soften, but are still firm when pierced with a fork.

4. 4

   Add cauliflower and simmer until all vegetables are very soft.

5. 5

   While vegetables are cooking, prepare shallots. In a small pan melt 3T butter. Add shallots, sprinkle with kosher salt, and cover and cook on very low heat until they are soft, but not brown. Remove from heat and add Calvados, distributing evenly. Cook again on low heat for a minute or two, stirring gently, until it is absorbed into the shallots. Remove from heat and set aside.

6. 6

   Drain cauliflower, parsnips, potatoes and garlic. Remove bay leaves, and pass through a ricer with either a fine or medium disc. I prefer a chunkier puree, so I use a medium disc, but if you like it smooth, then use a fine disc. Alternatively, you could also press it through a sieve.

7. 7

   Mix in 1 - 2 T butter and enough cream to give it a nice smooth consistency. Season lightly with salt and pepper to taste. Use white pepper if you want your puree to stay white, use black pepper if you don't mind the specks

8. 8

   The Calvados shallots may be mixed in, or sprinkled on top.

No additional tips available.