Yukon Gold and Fennel Puree with Rosemary Butter Recipe

Name: Yukon Gold and Fennel Puree with Rosemary Butter Recipe
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*

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Fresh fennel, rosemary, and crème fraîche give mashed potatoes added appeal.

Keywords

fennel
yukon gold potato
rosemary
side
dinner
nut free
gluten free
vegetarian
weeknight meals
make ahead
roast
bon appétit

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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*