Parsnip, Potato, and Turnip Puree

• 6 tablespoons butter, divided
• 3 tablespoons olive oil
• 1 14 cups finely chopped onions
• 1 12 lbs parsnips, peeled, cut into 1/2- to 3/4-inch cubes
• 1 12 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
• 12 cup panko breadcrumbs (Japanese breadcrumbs)

1. Melt 3 tablespoons butter with oil in large pot over medium heat.
2. Add onion; saute until soft, about 5 minutes.
3. Add parsnips, potatoes, and turnips; stir 4 minutes.
4. Add garlic; stir 1 minute.
5. Add broth; bring to boil.
6. Cover; reduce heat to medium-low.
7. Simmer until vegetables are tender, about 15 minutes.
8. Using slotted spoon, transfer vegetables to large bowl.
9. Pour cooking broth into small bowl; reserve.
10. Add cream cheese to vegetables.
11. Using electric mixer, beat vegetables to smooth puree.
12. Add 2 tablespoons butter-oil mixture from top of broth to vegetables.
13. Stir in 2 tablespoons dill.
14. Season with salt and pepper.
15. Butter 11x7x2-inch glass baking dish.
16. Transfer puree to prepared dish.
17. (DO AHEAD Can be made 1 day ahead.
18. Cover and chill.
19. ).
20. Melt 3 tablespoons butter in small skillet over medium heat.
21. Add panko and stir until golden brown, about 2 minutes.
22. (DO AHEAD Can be made 1 day ahead.
23. Cool and store airtight at room temperature.
24. ).
25. Position rack in top third of oven; preheat to 350F Sprinkle panko mixture over vegetable puree.
26. Bake until top is brown, about 15 minutes (25 minutes if chilled).
27. Sprinkle with 2 tablespoons dill.

butter, olive oil, onions, parsnips, potatoes, garlic, vegetable broth, cream cheese, fresh dill, breadcrumbs

Taken from www.food.com/recipe/parsnip-potato-and-turnip-puree-441715 (may not work)