smashed roots and tubers with chevre (goat cheese)
(1 rating)
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.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For smashed roots and tubers with chevre (goat cheese)
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1 mdturnip
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2 mdparsnips
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1 lgrutabaga
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2 lgyukon 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)
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1Peel and trim all vegetables, and cube in 1-inch pieces.
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2Bring large pot of water to boil, and add vegetables. Cook until just tender, about 15 minutes
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3Drain and return to pan. Add chevre and butter and mash until desired consistency. (I like mine a little lumpy).
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4Stir 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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