Parsnip, Potato, and Turnip Puree
Parsnip, Potato, and Turnip Puree is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Melt 3 tablespoons butter with oil in large pot over medium heat.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMelt 3 tablespoons butter with oil in large pot over medium heat.
Add onion; sauté 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.
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.
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 small skillet over medium heat.
Add panko and stir until golden brown, about 2 minutes.
DO AHEAD: Can be made 1 day ahead.
Cool and store airtight at room temperature.
Position rack in top third of oven; preheat to 350°F.
Sprinkle panko mixture over vegetable puree.
Bake until top is brown, about 15 minutes (25 minutes if chilled).
Sprinkle with 2 tablespoons dill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.