Prep 15 mins
Cook 20 mins
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.
- 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
- 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.
Excellent! Loved all the flavors! Served as a side to Cajun Mushroom Loaf for a fabulous autumn meal. We'll be making this again!
Great roots and spuds! I likes the root veggies with the creamy gold yukons and the bite from the Chevre. DH said they were ok, but there were too many "weird veggies" and not enough potatoes; I disagree! Will make again, probably for just myself, but owe well! Made for PRMR.
This was well-received by the three at the dinner table. I used a Maine (Seal Cove) Peppercorn Goat Cheese and not my usual imported chevre. As I was out of fresh chives I used a few scallions. Made for PRMR, a tag game.