Yukon Gold And Fennel Puree With Rosemary Butter Recipes

ROASTED YUKON POTATOES WITH ROSEMARY

Roasted Yukon Potatoes with Rosemary image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 5

Ingredients

6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
8 cloves garlic, left in their skins
1 tablespoon chopped fresh rosemary leaves
3 tablespoons extra-virgin olive oil
Kosher salt freshly ground black pepper

Steps:

Preheat oven to 425 degrees F.
Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 224 calorie, Fat 11 grams, SaturatedFat 2 grams, Carbohydrate 30 grams, Fiber 3 grams, Protein 13 grams

YUKON GOLD AND FENNEL PUREE WITH ROSEMARY BUTTER

Yukon Gold and Fennel Puree with Rosemary Butter image

Fresh fennel, rosemary, and crème fraîche give mashed potatoes added appeal.

Provided by Lora Zarubin

Yield Makes 8 to 10 servings

Number Of Ingredients 8

Ingredients

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*

Steps:

Preheat oven to 375°F. 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.

GRILLED YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE

Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 large Yukon gold potatoes, scrubbed
Salt
1 teaspoon lemon zest
2 lemons, juiced
4 cloves roasted garlic
1 tablespoon Dijon mustard
2 tablespoons chopped fresh rosemary leaves
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup canola oil
Sprigs fresh parsley, for garnish

Steps:

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
Heat the grill to high.
Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.

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Preheat oven to 375°F. 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.
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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.

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