Parsnip, Potato, And Turnip Puree

• 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)
• Ingredient info: Panko can be found in the Asian foods section of many supermarkets.

1. Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; saute 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 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD:
4. Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD:
5. Position rack in top third of oven; preheat to 350u0b0F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

butter, olive oil, onion, parsnips, russet potatoes, garlic, vegetable broth, cream cheese, fresh dill, section

Taken from www.epicurious.com/recipes/food/views/parsnip-potato-and-turnip-puree-361833 (may not work)