Yukon Gold and Fennel Puree with Rosemary Butter

Yukon Gold and Fennel Puree with Rosemary Butter
Photo by Tim Morris

Ingredients

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

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

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