Cauliflower Rice
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Cauliflower and Parsnip Puree with Calvados Shallots
Ingredients
- 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
Instructions
Cauliflower and Parsnip Puree with Calvados Shallots serves 4 original recipe by Food52.
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