Potato and Fennel Purée with Rosemary Oil
Appetizers • World
Description
Potato and fennel purée with rosemary oil
Ingredients
- Fennel 3 pieces
- Onion 1 head
- Olive Oil 3 tablespoons
- Ocean salt 2 teaspoons
- Salad Potatoes 50 oz
- Butter 5 oz
- Fresh Rose Hips 1½ tablespoons
- Crème fraîche ½ cup
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2
In a bowl, combine chopped fennel and onion and mix with olive oil and a teaspoon of salt. Spread in a single layer on the baking sheet and sprinkle with pepper. Roast for 1 hour and 15 minutes until the vegetables are tender. Transfer to a food processor and purée.
Step 3
Boil the potatoes in salted water until tender, about 25 minutes. Drain and let cool slightly. Transfer to a bowl and mash. Mix with the fennel purée.
Step 4
Melt the butter in a skillet over medium heat and add rosemary and 1 teaspoon of salt. Add the mixture to the purée. Stir in the crème fraîche. Season with salt and pepper. Before serving, you can gently reheat in the microwave.
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