Yukon Gold and Fennel Puree with Rosemary Butter
Need Head to the store and pick up yukon gold potatoes, sea salt, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Preheat oven to 375°F. Line large rimmedbaking sheet with parchment paper.
Combine fennel, onion, oil, and 1 teaspoonsea salt in large bowl; toss.
Spread in singlelayer on prepared baking sheet; sprinklewith pepper. Roast until fennel and onion arevery tender, about 1 hour 15 minutes. Coolslightly.
Transfer fennel mixture to processorand puree until almost smooth.
Cook potatoes in large pot of boilingsalted water until very tender, about 25minutes.
Drain well. Cool slightly.
Place inlarge bowl and mash with potato masheruntil smooth.
Melt butter with rosemary and 1teaspoon sea salt in small saucepan overmedium heat. Stir butter mixture into fennel-potatopuree.
Mix in crème fraîche. Season totaste with more pepper and salt, if desired.DO AHEAD: Can be made 6 hours ahead.
Transfer puree to large microwave-safebowl. Cover with plastic wrap. Chill. Beforeserving, microwave on high until heated through, about 4 minutes.
* Sold at some supermarkets and atspecialty foods stores.