Parsnip, Potato, And Turnip Puree Recipe

Name: Parsnip, Potato, And Turnip Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); Ingredient info: Panko can be found in the Asian foods section of many supermarkets.

Servings: persons

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 350u00b0F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Parsnip, Potato, And Turnip Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip, Potato, And Turnip Puree

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