Roasted Fennel-Yukon Gold Potato Puree

Roasted Fennel-Yukon Gold Potato Puree
Yield
4
Yield
4
Roasted Fennel-Yukon Gold Potato Puree
Yield
4
Yield
4
Ingredients
  • 7ounces fennel bulb plus tops
  • 1/4 cup oil
  • 2tablespoons fresh lemon juice
  • 10ounces Yukon Gold potatoes
  • 1/4 cup room temperature butter
  • 1/2 cup hot, half and half
Yield:
Instructions
  1. Heat oven to 425 degrees
  2. Roast and puree the fennel: a. Remove the stalks b. Quarter the bulb and remove core c. place the fennel in a quarter-size hotel pan, cut side up, with 1/4 inch water in the bottom of the pan. Drizzle the fennel with oil and lemon juice, season with salt and cover the pan with foil. d. Roast fennel for about 40 minutes, until very tender.
  3. Puree the fennel and it's pan juices in a food processor.
  4. Boil and puree the potatoes: a. Peel the potatoes and cut into even chunks b. Place potatoes in cold water and bring to a heavy simmer. Simmer in salted water until just tender c. Drain potatoes, and then immediately press them through a rices or coarse mesh strainer d. Beet the butter and half-and-half, but don't overmix.
  5. Combine the fennel puree and the potato puree into a smooth mixture, but don't overmix. When hot, the mixture should be soft and smooth enough to pipe from a pastry bag, yet firm enough to hold it's shape
  6. Correct the salt and season with white pepper.