Name: Yukon Gold and Fennel Purée with Rosemary Butter
Yield: 8 to 10 Servings
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

Skip to main content

Recipe notes

Back to top