Smashed Roots And Tubers With Chevre Recipes

SMASHED ROOTS AND TUBERS WITH CHEVRE (GOAT CHEESE)

Steps:

• 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. Serve.

SMASHED POTATOES WITH GOAT CHEESE & CHIVES

Steps:

• Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
• Add cheese and peper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.

SMASHED ROOTS AND TUBERS WITH CHEVRE

Steps:

• 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.
• Serve.