Parsnip, Potato, and Turnip Puree Recipe

Ingredients

• 6 tablespoons butter, divided
• 3 tablespoons olive oil
• 1 1/4 cups finely chopped onion
• 1 1/2 pounds parsnips, peeled, cut into 1 / 2- to 3/4 inch cubes
• 1 1/2 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 garlic cloves, chopped
• 2 cups vegetable broth
• 2 tablespoons (1 ounce) cream cheese
• 4 tablespoons chopped fresh dill, divided
• 1/2 cup panko (Japanese breadcrumbs)