fried shallots:

1. Place shallots in a small pot and cover with vegetable oil. Cook over medium heat, stirring occasionally to keep the rings separate, until golden brown, 15- 20 minutes. Lower the heat, if needed, to maintain a steady but gentle simmer.
2. Use a slotted spoon to transfer fried shallots to a paper towel-lined plate. Sprinkle with kosher salt and let cool.

parsnip puree: 

1. Fill a large pot with 1-inch of water and bring to a simmer. Load steamer basket with parsnips and place in pot (water shouldn’t touch the bottom of the basket). Cover and cook for about 15 minutes, or until very tender.
2. Meanwhile, melt butter in a small skillet over medium-low heat. Cook, stirring frequently, until butter begins to bubble then brown and smell nutty, about 5 minutes. Transfer to a bowl. Whisk in dijon, lemon juice and 1 tsp water. Add another teaspoon of water, if needed, to bring sauce together. Set aside.
3. Carefully transfer parsnips to a food processor or blender. Add heavy cream, milk, salt and black pepper and puree until smooth. Transfer to a large serving dish. Use the back of a spoon to create swirls in the surface of the puree then drizzle with brown butter dijon sauce. Top with fried shallots and serve.