- Food Processor (Essential for chopping fennel and pureeing ingredients smoothly)
- High-Quality Chef Knife (Vital for precise cutting of fresh ingredients like Yukon Gold potatoes and herbs)
- Immersion Blender (Hand Blender, handy for pureeing soups and sauces without transferring them to another container)
- Stainless Steel Saucepan (Ideal for boiling fennel and other ingredients when preparing a smooth puree)
- Silicone Spatula (Useful for scraping every bit of your puree mixture, ensuring no waste and perfect consistency)
- Roasting Pan (Optional, if you prefer roasted fennel or other vegetables as part of the recipe preparation process)
- Cast Iron Skillet (Optional, can be used for sautéing garlic to complement the dish)
- Digital Kitchen Scale (Optional, for precise ingredient measurement and enhancing cooking consistency)
- Paper Towels or Clean Cloth (Optional, useful for drying vegetables before adding them to the puree mixture if recipe is adjusted)
- Oven Mitts (Optional, for safely handling hot pots, pans, or equipment during the cooking process
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*
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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