Parsnip, Potato, and Turnip Purée Recipe | Epicurious

Ingredients

• 6 tablespoons butter, divided
• 3 tablespoons olive oil
• 1¼ cups finely chopped onion
• 1½ pounds parsnips, peeled, cut into ½ - ¾" cubes
• 1½ pounds russet potatoes, peeled, cut into ½ - ¾" cubes
• 1 pound turnips, peeled, cut into ½ - ¾" cubes
• 2 garlic cloves, chopped
• 2 cups vegetable broth
• 2 tablespoons (1oz.) cream cheese
• 4 tablespoons chopped fresh dill, divided
• ½ cup panko (Japanese breadcrumbs)