Yukon Gold and Fennel Puree with Rosemary Butter

Ingredients

• 2 teaspoons fine sea salt
• 1 ½ tablespoons resh rosemary
• 3 pounds Yukon Gold potatoes
• 3 tablespoons extra-virgin olive oil
• 1 medium onion
• 3 large fresh fennel bulbs
• ½ cup crème frache*
• + 1 more ingredients
• • ½ cup (1 stick) butter

Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine fennel, onion, oil, and 1 teaspoon sea salt in large bowl; toss. Spread in single layer on prepared baking sheet; sprinkle with pepper. Roast until fennel and onion are very tender, about 1 hour 15 minutes. Cool s...

View full recipe at Epicurious