Smashed Roots And Tubers With Chevre Food

SMASHED ROOTS AND TUBERS WITH CHEVRE (GOAT CHEESE)

Smashed Roots and Tubers With Chevre (Goat Cheese) image

Been serving this with our holiday turkey for the last 10 years or so. Very good in place of plain mashed potatoes. Try to find a stronger flavor chevre (the more aged, the stronger). If you prefer a creamier texture, add more chevre or some milk while mashing.

Provided by Mikekey *

Time 40m

Number Of Ingredients 8

Ingredients

1 medium turnip
2 medium parsnips
1 large rutabaga
2 large yukon gold potatoes
4 oz sharp chevre (soft goat cheese)
2 Tbsp unsalted butter
1 tsp snipped chives
salt and pepper, to taste

Steps:

1. Peel and trim all vegetables, and cube in 1-inch pieces.
2. Bring large pot of water to boil, and add vegetables. Cook until just tender, about 15 minutes
3. Drain and return to pan. Add chevre and butter and mash until desired consistency. (I like mine a little lumpy).
4. Stir in chives and season with salt and pepper to taste. Bring back to heat over medium burner, stirring to keep from sticking. Serve.

SMASHED ROOTS AND TUBERS WITH CHEVRE

Smashed Roots and Tubers With Chevre image

Root vegies mashed with Chevre cheese. Very good in place of plain mashed potatoes. I served as a side to my "recipe #155658". Try to find a stronger flavor chevre (the more aged, the stronger). If you prefer a creamier texture, add more chevre or some milk while mashing.

Provided by Outta Here

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium turnip
2 medium parsnips
1 large rutabaga
2 large yukon gold potatoes
4 ounces chevre cheese (on the "sharp" side)
2 tablespoons unsalted butter
1 teaspoon chives, snipped
salt and pepper, to taste

Steps:

Peel and trim all vegetables, and cube in 1-inch pieces.
Bring large pot of water to boil, and add vegetables. Cook until just tender, about 15 minutes.
Drain and return to pan. Add chevre and butter and mash until desired consistency. (I like mine a little lumpy).
Stir in chives and season with salt and pepper to taste. Bring back to heat over medium burner, stirring to keep from sticking.
Serve.

Nutrition Facts : Calories 297.4, Fat 14.7, SaturatedFat 9.6, Cholesterol 37.7, Sodium 209.1, Carbohydrate 33.5, Fiber 6.7, Sugar 13.3, Protein 10.2

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