Yukon Gold and Fennel Puree with Rosemary Butter

(35) Course Main Dishes

Ingredients in this Recipe

1 1/2 tablespoons chopped fresh rosemary
1 medium onion, cut into 3/4 inch pieces (about 1 3/4 cups)
1/2 cup (1 stick) butter
2 teaspoons fine sea salt, divided
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
3 pounds Yukon Gold potatoes, peeled, cut into 1 1/2 inch pieces
3 tablespoons extra virgin olive oil

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