by SallyCan
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my 22 recipes »
A&M's Testing Notes:
Expand CollapseSallyCan's Notes:
Expand3 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!) Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
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) Ask a question about this ingredient
2 small potatoes, about 1 c, peeled and cut into 1” pieces Ask a question about this ingredient
1 small head cauliflower, core removed, stems and florets cut into 2” pieces, about 4 c Ask a question about this ingredient
3 T butter Ask a question about this ingredient
2 or 3 shallots, about 1/3 c, rough or fine mince, whichever you prefer Ask a question about this ingredient
1/4 tsp kosher salt Ask a question about this ingredient
3 T Calvados Ask a question about this ingredient
1 - 2T butter Ask a question about this ingredient
1/3 – ½ c heavy cream, warmed Ask a question about this ingredient
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.
Ask a question about this stepAdd parsnips, lower heat, and simmer for 2 minutes or so.
Ask a question about this stepAdd potatoes, lower heat, and simmer for 5 or 10 minutes, until vegetables begin to soften, but are still firm when pierced with a fork.
Ask a question about this stepAdd cauliflower and simmer until all vegetables are very soft.
Ask a question about this stepWhile 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.
Ask a question about this stepDrain 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.
Ask a question about this stepMix 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
Ask a question about this stepThe Calvados shallots may be mixed in, or sprinkled on top.
Ask a question about this stepjust recommended this in a foodpickle about weeknight meals for busy families, i'm so lucky i got to test it!!
Thanks for all of the nice responses. I hope you will try the recipe and that you'll enjoy it.Though I really do prefer cream and butter, if you'd like a lighter version, milk works fine, and you can cut some or all of the butter with olive oil.
I always keep Calvados around because I love it with pork dishes. Btw, I got the lard for the Raised Pork Pie Saturday, purchased the pork shoulder yesterday.
I like Calvados with pork, too. It seems to go with everything in the fall.
Looking at this again. It's the essence of autumn. I'm not surprised that the Calvados goes so well with the shallots . . . . another (very pleasant) iteration of apples + onions. I'm so intrigued by the cauliflower + parsnip combination, where two very strong flavored foods play off each other. I really cannot wait to try this one. Is there anything I should keep in mind when looking for the bay plant? Thank you, Sally! ;o)
Thoughtful evaluation! In looking for a bay plant, as with any herb, I'd say to take a leaf, rub it between your fingers, and smell and taste it to make sure you like the flavor of that particular plant. Also, look for a good stalk, and signs of new growth. The fresh leaves are wonderful, and so soft and pliable yet stiff enough that you can mince them into a fine powder with a knife to mix with salt and pepper for a nice dry rub for steak.
Love the recipe! Especially the instructions with respect to the first ingredient. This sounds -- and looks -- so delicious. ;o)
Lovely! I will have to get a bay leaf plant if you can promise me they are easy to keep alive!!
Bay leaf plants are easy to keep alive, I promise! They can tolerate a bit of underwatering, and they last for years. I've had mine for several years. It goes outside all summer and comes in for the cool months, The leaves are so aromatic, I'm sure you won't mind taking care of it ;)
Yum. This sounds amazing. I'm saving this and look forward to trying soon.
Really nice, SallyCan! I love the addition of parsnips and Calvados.
Wow! This looks really great! I love to use cauliflower in place of potatoes for mashed potatoes too and like your addition of the parsnips. And what a great use of Calvados. I just happen to have some and will have to make this dish!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
SallyCan -
I'm going to give this a shot for a dinner party tomorrow night. Hoping and thinking it will mesh really well with TasteFood's Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit . Will report in later!