How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Yukon Gold And Fennel Puree With Rosemary Butter ?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Yukon Gold And Fennel Puree With Rosemary Butter suitable as general?

Yes, Yukon Gold And Fennel Puree With Rosemary Butter falls under the General category and is a great choice for this type of meal.

How do I store leftover Yukon Gold And Fennel Puree With Rosemary Butter ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yukon Gold And Fennel Puree With Rosemary Butter Recipe

Name: Yukon Gold And Fennel Puree With Rosemary Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 creme fraiche*

Yukon Gold And Fennel Puree With Rosemary Butter – a delicious recipe with fresh fennel bulbs, onion, extra-virgin olive oil, salt, potatoes, butter. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

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 creme fraiche*

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
580 kcal
Category
General

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Yukon Gold And Fennel Puree With Rosemary Butter

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