Yukon Gold and Fennel Puree with Rosemary Butter
Revisado por pares por UK recipe editorsAuthored by UK recipe editorsPublicado originalmente 29 Ene 2026
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This elegant Yukon Gold and fennel purée offers a sophisticated twist on traditional mashed potatoes. By roasting the fennel and onion until caramelised and tender, you introduce a deep, mellow sweetness that perfectly complements the buttery texture of the potatoes. It is a wonderfully fragrant vegetable side dish that brings a touch of refined flavour to any Sunday roast or festive gathering.
Naturally vegetarian and incredibly comforting, this dish is enriched with a homemade rosemary butter and a dollop of crème fraîche for a silky, luxe finish. It is an excellent make-ahead option for busy hosts, as it can be prepared several hours in advance and gently reheated. Serve it alongside roasted meats or as a savoury base for grilled autumn vegetables.
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Ingredients for Yukon Gold and Fennel Puree with Rosemary Butter
3 large fresh fennel bulbs (about 1.0kg total), trimmed, quartered through core, centre core trimmed and discarded, cut into 3/4-inch pieces
1 medium onion, cut into 3/4-inch pieces (about 425ml )
3 cucharadas de aceite de oliva virgen extra
2 teaspoons fine sea salt, divided
1.4kg Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces
110g (1 stick) butter
1 1/2 tablespoons chopped fresh rosemary
120ml crème fraîche*
How to make Yukon Gold and Fennel Puree with Rosemary Butter
Volver al contenidoPreheat oven to 191°C. 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 slightly. Transfer fennel mixture to processor and puree until almost smooth.
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Cool slightly. Place in large bowl and mash with potato masher until smooth. Mix in fennel puree.
Melt butter with rosemary and 1 teaspoon sea salt in small saucepan over medium heat. Stir butter mixture into fennel-potato puree. Mix in crème fraîche. Season to taste with more pepper and salt, if desired. DO AHEAD: Can be made 6 hours ahead. Transfer puree to large microwave-safe bowl. Cover with plastic wrap. Chill. Before serving, microwave on high until heated through, about 4 minutes.
Sold at some supermarkets and at specialty foods stores.
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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.
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La información en esta página es revisada por pares por clínicos calificados.
29 Ene 2026 | Publicado originalmente
Escrito por:
Editores de recetas del Reino UnidoRevisado por pares por
Editores de recetas del Reino Unido

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