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Parsnip, Potato, and Turnip Purée


Parsnip, Potato, and Turnip Purée Recipe

Ingredients:
  • 6 tablespoons butter, divided
  • 3 tablespoons olive oil
  • 1 1/4 cups finely chopped onion
  • 1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
  • 1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
  • 1 pound turnips, peeled, cut into 1/2-to 3/4-inch cubes
  • 2 garlic cloves, chopped
  • 2 cups vegetable broth
  • 2 tablespoons (1 ounce) cream cheese
  • 4 tablespoons chopped fresh dill, divided
  • 1/2 cup panko (Japanese breadcrumbs)
Directions:
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