Parsnip, Potato, and Turnip Puree

Ingredients

• 6 tablespoons butter divided
• 1 ounce cream cheese 
• 4 tablespoons optional: dill fresh divided chopped
• 2  garlic cloves 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 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 cups vegetable broth 

Equipment

• bowl
• oven
• hand mixer
• slotted spoon
• glass baking pan

Directions

1. Melt 3 tablespoons butter with oil in largepot over medium heat.
2. Add onion; sauté untilsoft, about 5 minutes.
3. Add parsnips, potatoes,and turnips; stir 4 minutes.
4. Add garlic; stir1 minute.
5. Add broth; bring to boil. Cover;reduce heat to medium-low. Simmer untilvegetables are tender, about 15 minutes.
6. Using slotted spoon, transfer vegetablesto large bowl.
7. Pour cooking broth intosmall bowl; reserve.
8. Add cream cheeseto vegetables. Using electric mixer, beatvegetables to smooth puree.
9. Add 2tablespoons butter-oil mixture from top ofbroth to vegetables. Stir in 2 tablespoons dill.Season with salt and pepper.
10. Butter 11 x 7 x 2-inch glass baking dish.
11. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
12. Melt 3 tablespoons butter in smallskillet over medium heat.
13. Add panko andstir until golden brown, about 2 minutes.DO AHEAD: Can be made 1 day ahead. Cooland store airtight at room temperature.
14. Position rack in top third of oven;preheat to 350°F.
15. Sprinkle panko mixtureover vegetable puree.
16. Bake until top isbrown, about 15 minutes (25 minutes ifchilled).
17. Sprinkle with 2 tablespoons dill.