Parsnip, Potato, and Turnip Puree
A creamy, luxurious root vegetable puree combining parsnips, potatoes, and turnips with aromatic onions and garlic, topped with crispy panko breadcrumbs and fresh dill. This comforting side dish features a smooth texture and rich flavor from cream cheese and butter.
Ingredients
- •6 tablespoons butter, divided
- •3 tablespoons olive oil
- •1¼ cups onion
- •1½ pounds parsnips
- •1½ pounds russet potatoes
- •1 pound turnips
- •2 cloves garlic
- •2 cups vegetable broth
- •2 tablespoons cream cheese
- •4 tablespoons fresh dill
- •½ cup panko
- •note
Cooking Instructions
- 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.
25 min
- 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.
10 min
- 3.
Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
5 min
- 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 min
- 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.
15 min
