Yukon Gold and Fennel Puree with Rosemary Butter Recipe | Epicurious

Ingredients

• 3 large fresh fennel bulbs (about 2 1/4 pounds total), trimmed, quartered through core, center core trimmed and discarded, cut into 3/4-inch pieces
• 1 medium onion, cut into 3/4-inch pieces (about 1 3/4 cups)
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fine sea salt, divided
• 3 pounds Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces
• 1/2 cup (1 stick) butter
• 1 1/2 tablespoons chopped fresh rosemary
• 1/2 cup crème fraîche*