Cauliflower and Parsnip Puree with Calvados Shallots

Name: 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