Potato and Fennel Purée with Rosemary Oil

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 49.4 oz
Butter - 4.2 oz
Fresh Rose Hips - 1½ tablespoons
Crème fraîche - ½ cup

Step by Step guide

Step 1

Preheat the oven to 374°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.