Cauliflower And Parsnip Puree With Calvados Shallots

Name: Cauliflower And Parsnip Puree With Calvados Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 3 Tbsps Calvados; 1 small head cauliflower, core removed, stems and florets cut into 2” pieces, about 4 c; 3 bay leaves (If you have fresh bay leaves, use them. If you dont, try to find yourself a nice plant to keep in your kitchen window or patio!); 2 cloves garlic; 0 1/3 – ½ c heavy cream, warmed; 0 teaspoons kosher salt; 4 mediums 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 smalls potatoes, about 1 c, peeled and cut into 1” pieces

This gluten free and vegetarian recipe serves 4. One portion of this dish contains approximately 8g of protein, 10g of fat, and a total of 319 calories. A mixture of kosher salt, potatoes, cauliflower, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.