Creamy Parsnip Puree With Shallots (Cook'S Illustrated) - cooking recipe

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

Preparation

Heat butter in medium skillet. Add shallots; saute 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.
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.