Creamy Parsnip Puree With Shallots (Cook's Illustrated)

This is an easy recipe from "Cook's Illustrated Magazine". I love America's Test Kitchen recipes as they always work!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon unsalted butter
• 3  medium shallots, chopped
• 1  lb parsnip, peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary)
• 3⁄4 cup low sodium chicken broth or 3⁄4 cup vegetable broth
• 1⁄4 cup  whole milk (to taste)
•  table  salt & fresh ground pepper

Directions

1. Heat butter in medium skillet. Add shallots; sauté until softened, about 2 minutes. Add parsnips, toss to coat with butter. Add broth; bring to boil. Simmer, partially covered, until parsnips are tender, 10 to 15 minutes.
2. Transfer mixture to food processor fitted with steel blade or to a food mill and puree. Return puree to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.