Smashed Roots and Tubers With Chevre |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Root vegies mashed with Chevre cheese. Very good in place of plain mashed potatoes. I served as a side to my Crock Pot Coq Au Vin . 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:
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 |
Directions:
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.
5. Serve.
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