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Yukon Gold And Fennel Puree With Rosemary Butter

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sides gluten free vegetarian halloween
Photo: Epicurious


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Ingredients for 8 servings

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 crème fraîche*

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