Smashed Roots and Tubers With Chevre (Goat Cheese)

Name: Smashed Roots and Tubers With Chevre (Goat Cheese)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
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

By Mikekey *
@Mikekey

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 Comments

Serves:

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

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
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How to Make Smashed Roots and Tubers With Chevre (Goat Cheese)

Step-by-Step

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.

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