80 min.
Preparation time
Preparation: 50 min.
Cooking: 30 min.
Gaps: no
Total: 80 min.
Servings
Serve: 10 persons
Weight Per Serving: 268g
Price Per Serving: 0.81$
248kcal
Nutrition
Calories: 248kcal
Protein: 5.6%
Fat: 43.78%
Carbs: 50.62%
Ingredients
- 6 tablespoons butter divided
- 1 ounce cream cheese
- 4 tablespoons optional: dill fresh divided chopped
- 2 garlic clove chopped
- 3 tablespoons olive oil
- 1.3 cups onion finely chopped
- 0.5 cup panko bread crumbs (Japanese breadcrumbs)
- 1.5 pounds parsnips peeled cut into 1/2- to 3/4-inch cubes
- 1.5 pounds baking potatoes peeled cut into 1/2- to 3/4-inch cubes
- 1 pound turnip peeled cut into 1/2- to 3/4-inch cubes
- 2 cups vegetable stock
Equipment
- bowl
- oven
- hand mixer
- slotted spoon
- glass baking pan
Directions
- Melt 3 tablespoons butter with oil in largepot over medium heat.
- Add onion; sauté untilsoft, about 5 minutes.
- Add parsnips, potatoes,and turnips; stir 4 minutes.
- Add garlic; stir1 minute.
- Add broth; bring to boil. Cover;reduce heat to medium-low. Simmer untilvegetables are tender, about 15 minutes.
- Using slotted spoon, transfer vegetablesto large bowl.
- Pour cooking broth intosmall bowl; reserve.
- Add cream cheeseto vegetables. Using electric mixer, beatvegetables to smooth puree.
- Add 2tablespoons butter-oil mixture from top ofbroth to vegetables. Stir in 2 tablespoons dill.Season with salt and pepper.
- Butter 11 x 7 x 2-inch glass baking dish.
- Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Melt 3 tablespoons butter in smallskillet over medium heat.
- Add panko andstir until golden brown, about 2 minutes.DO AHEAD: Can be made 1 day ahead. Cooland store airtight at room temperature.
- Position rack in top third of oven;preheat to 350°F.
- Sprinkle panko mixtureover vegetable puree.
- Bake until top isbrown, about 15 minutes (25 minutes ifchilled).
- Sprinkle with 2 tablespoons dill.
Nutrition Facts
Properties
Nutrition Score
11.730434832366%
Flavonoids
Nutrients percent of daily need