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Parsnip, Potato, And Turnip Purée

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Bon Appetit
Related tags
sides nut free vegetarian thanksgiving japanese
Nutrition per serving    (USDA % daily values)
CAL
259
FAT
41%
CHOL
11%
SOD
23%

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Ingredients for 10 servings

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)

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