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 ¼ 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; ½ cup panko breadcrumbs (Japanese breadcrumbs)

Servings: persons

6 tablespoons butter, divided
3 tablespoons olive oil
1 ¼ 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
½ 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.

451

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 11 ingredients. The key ingredients include: 6 tablespoons butter, divided, 3 tablespoons olive oil, 1 ¼ cups finely chopped onions, 1 12 lbs 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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