Parsnip, Potato, And Turnip Puree

Total Time: 2 hrs Preparation Time: 50 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 6 tablespoons butter, divided
• 3 tablespoons olive oil
• 1 1/4 cups finely chopped onions
• 1 1/2 lbs parsnips, peeled, cut into 1/2- to 3/4-inch cubes
• 1 1/2 lbs russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
• 1 lb turnip, peeled, cut into 1/2-to 3/4-inch cubes
• 2 garlic cloves, chopped
• 2 cups vegetable broth
• 2 tablespoons cream cheese
• 4 tablespoons chopped fresh dill, divided
• 1/2 cup panko breadcrumbs (japanese breadcrumbs)

Recipe

• 1 melt 3 tablespoons butter with oil in large pot over medium heat. add onion; sauté until soft, about 5 minutes. add parsnips, potatoes, and turnips; stir 4 minutes. add garlic; stir 1 minute. add broth; bring to boil. cover; reduce heat to medium-low. simmer until vegetables are tender, about 15 minutes.
• 2 using slotted spoon, transfer vegetables to large bowl. pour cooking broth into small bowl; reserve. add cream cheese to vegetables. using electric mixer, beat vegetables to smooth puree. add 2 tablespoons butter-oil mixture from top of broth to vegetables. stir in 2 tablespoons dill. season with salt and pepper.
• 3 butter 11x7x2-inch glass baking dish. transfer puree to prepared dish. (do ahead can be made 1 day ahead. cover and chill.).
• 4 melt 3 tablespoons butter in small skillet over medium heat. add panko and stir until golden brown, about 2 minutes. (do ahead can be made 1 day ahead. cool and store airtight at room temperature.).
• 5 position rack in top third of oven; preheat to 350°f sprinkle panko mixture over vegetable puree. bake until top is brown, about 15 minutes (25 minutes if chilled). sprinkle with 2 tablespoons dill.