PARSNIP, POTATO, AND TURNIP PUREE
Provided by Diane Rossen Worthington
Categories Potato Side Bake Christmas Thanksgiving Vegetarian High Fiber Root Vegetable Parsnip Turnip Fall Christmas Eve Potluck Butter Bon Appétit Pescatarian Kosher
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Melt 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.
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Muhammad Ariyan Sheikh
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is a great addition to my repertoire.
Asmr by Abiha
[email protected]This recipe is a great way to use up root vegetables that are in season.
Ammar Zareef
[email protected]This puree is a great way to get your daily dose of vegetables.
R Studio
[email protected]I'm not a big fan of turnips, but I really enjoyed this puree. The turnips added a nice sweetness to the dish.
BigGamer52
[email protected]This puree is a great way to use up leftover vegetables.
Musiimenta Aisha
[email protected]I love the versatility of this recipe. You can serve it as a side dish, a main course, or even a snack.
Purity Ngereso
[email protected]This puree is a great way to sneak vegetables into your kids' diet.
Hina Rehan
[email protected]I made this puree for a vegetarian Thanksgiving dinner and it was a huge success.
vvladut
[email protected]This puree is a great base for a soup or stew.
revi tuks
[email protected]I added a bit of roasted garlic to the puree and it took it to the next level.
Md akram Hussain
[email protected]This puree is a great way to use up leftover mashed potatoes.
Vvubya Dennish
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the flavors are amazing.
Alihassan Dj5
[email protected]This puree is the perfect comfort food for a cold winter day.
Kinton Williams
[email protected]I'm always looking for new ways to cook root vegetables, and this recipe is a great addition to my repertoire.
Jenna Colon
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the puree and asked for seconds.
fahim montasir
[email protected]I made this puree for a dinner party and it was a big hit. Everyone loved the unique flavor and creamy texture.
Joanna Angelo
[email protected]I love the combination of parsnips, potatoes, and turnips in this puree. It's a great way to use up root vegetables.
Gift Ogazi
[email protected]This dish was easy to make and turned out great. I followed the recipe exactly and it came out perfect.
Pam Gonzalez
[email protected]I've never cooked with parsnips before, but this recipe made me a fan. The puree was delicious and had a unique flavor.
Ice Stitch
[email protected]This parsnip-potato-turnip puree was a hit with my family! The flavors blended perfectly, and the texture was smooth and creamy.