Parsnip, Potato, and Turnip Puree
Parsnip, Potato, and Turnip Puree might be just the side dish you are searching for. One serving contains 248 calories, 4g of protein, and 12g of fat. This recipe serves 10. If you have olive oil, parsnips, dill, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
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.