Smashed Roots and Tubers With Chevre (Goat Cheese)
Recipe: #2554
November 14, 2011
Categories: Side Dishes, Vegetables, Potatoes, Rutabaga, Christmas, Fall/Autumn, Sunday Dinner, Thanksgiving, Gluten-Free, High Fiber, No Eggs, Vegetarian, Turnips more
""Root vegies mashed with Chevre cheese. 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. This is good with the holiday turkey."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (208.9 g)
- Calories 241
- Total Fat - 11.7 g
- Saturated Fat - 7.1 g
- Cholesterol - 31.1 mg
- Sodium - 221.3 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 5.6 g
- Sugars - 13.7 g
- Protein - 9.9 g
- Calcium - 327.2 mg
- Iron - 0.9 mg
- Vitamin C - 117.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel and trim all vegetables, and cube in 1-inch pieces.
Step 2
Bring large pot of water to boil, and add vegetables. Cook until just tender, about 15 minutes
Step 3
Drain and return to pan. Add chevre and butter and mash until desired consistency. (I like mine a little lumpy).
Step 4
Stir in chives and season with salt and pepper to taste. Bring back to heat over medium burner, stirring to keep from sticking.
Step 5
Serve.
Tips & Variations
No special items needed.
1 Reviews
You'll Also Love
