Name: Parsnip, Potato, and Turnip Purée
Prep time: 50 minutes
Total time: 1 minutes
Yield: 10 Servings
Ingredients: 6 tablespoons butter, divided; 3 tablespoons olive oil; 1¼ cups finely chopped onion; 1½ pounds parsnips, peeled, cut into ½ - ¾" cubes; 1½ pounds russet potatoes, peeled, cut into ½ - ¾" cubes; 1 pound turnips, peeled, cut into ½ - ¾" cubes; 2 garlic cloves, chopped; 2 cups vegetable broth; 2 tablespoons (1oz.) cream cheese; 4 tablespoons chopped fresh dill, divided; ½ cup panko (Japanese breadcrumbs)

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