Yukon Gold and Fennel Puree with Rosemary Butter

Ingredients

• 0.5 cup butter (1 stick)
• 0.5 cup crème fraîche 
• 3 large fennel bulb fresh trimmed quartered cut into 3/4-inch pieces ()
• 1.5 tablespoons rosemary leaves fresh chopped
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 medium onion cut into 3/4-inch pieces ( 1 3/4 cups)
• 2 teaspoons sea salt divided fine
• 3 pounds yukon gold potatoes peeled cut into 1 1/2-inch pieces

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• pot
• plastic wrap
• microwave

Directions

1. Preheat oven to 375°F. Line large rimmedbaking sheet with parchment paper.
2. Combine fennel, onion, oil, and 1 teaspoonsea salt in large bowl; toss.
3. Spread in singlelayer on prepared baking sheet; sprinklewith pepper. Roast until fennel and onion arevery tender, about 1 hour 15 minutes. Coolslightly.
4. Transfer fennel mixture to processorand puree until almost smooth.
5. Cook potatoes in large pot of boilingsalted water until very tender, about 25minutes.
6. Drain well. Cool slightly.
7. Place inlarge bowl and mash with potato masheruntil smooth.
8. Mix in fennel puree.
9. Melt butter with rosemary and 1teaspoon sea salt in small saucepan overmedium heat. Stir butter mixture into fennel-potatopuree.
10. Mix in crème fraîche. Season totaste with more pepper and salt, if desired.DO AHEAD: Can be made 6 hours ahead.
11. Transfer puree to large microwave-safebowl. Cover with plastic wrap. Chill. Beforeserving, microwave on high until heated through, about 4 minutes.
12. * Sold at some supermarkets and atspecialty foods stores.