Smashed Roots and Tubers With Chevre (Goat Cheese)
Created by Mikekey on November 14, 2011
- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #2554
Ingredients
- 1 medium turnip
- 2 medium parsnips
- 1 large rutabaga
- 2 large potatoes, yukon gold
- 4 ounces chevre cheese (on the "sharp" side)
- 2 tablespoons unsalted butter
- 1 teaspoon chives, snipped
- Salt and pepper, to taste
How to Make
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Step 1: Peel and trim all vegetables, and cube in 1-inch pieces.
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Step 2: Bring large pot of water to boil, and add vegetables. Cook until just tender, about 15 minutes
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Step 3: Drain and return to pan. Add chevre and butter and mash until desired consistency. (I like mine a little lumpy).
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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.
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Step 5: Serve.
Nutritional Facts
- 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