1. Peel the potatoes and cut into large dice.

2. Rinse the broccoli and separate the small florets; cut the stems into large dice.

3. In a saucepan, combine the diced potatoes, broccoli, peeled garlic, and 1 bay leaf. Cover with boiling milk, season with salt and pepper. Cook for 20 minutes over low heat.

4. Meanwhile, brown the bacon in oil. Drain on paper towels. Wipe the pan. Brown the chopped shallots for 5 minutes with 25 g of butter. Set aside.

5. Drain the vegetables, reserving their cooking liquid. Purée with a potato masher. Add the remaining butter and bacon. Adjust the consistency of the vegetable purée by adding some of the reserved cooking milk; it should be thick.

6. Line the ramequins with plastic wrap. Press the purée into the ramequins.

7. Place a slice of toasted bread on each plate. Unmold the purées onto the bread, add the shallots, garnish with parsley, and serve immediately.