Smashed Roots and Tubers With Chevre (Goat Cheese)
1 photo of Smashed Roots And Tubers With Chevre (goat Cheese)
By
Mikekey *
@Mikekey
5
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.
Ingredients
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1 mediumturnip
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2 mediumparsnips
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1 largerutabaga
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2 largeyukon gold potatoes
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4 ozsharp chevre (soft goat cheese)
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2 Tbspunsalted butter
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1 tspsnipped chives
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·salt and pepper, to taste
How to Make Smashed Roots and Tubers With Chevre (Goat Cheese)
- 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.
