Parsnip, Potato, And Turnip Purée

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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)

Description

Parsnips, Potatoes, And Turnips Are Whipped Into A Creamy Side Dish For A Slightly Sweeter, More Modern Take On Mashed Potatoes.

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