Best 4 Smashed Roots And Tubers With Chevre Goat Cheese Recipes
**Indulge in a Symphony of Smashed Roots and Tubers Embraced by Creamy Chèvre Goat Cheese: A Culinary Journey Through Earthy Delights**
Prepare to tantalize your taste buds with a medley of vibrant root vegetables and tubers, transformed into a delectable symphony of flavors. This collection of recipes orchestrates a culinary journey through earthy textures and luscious creaminess, marrying rustic charm with sophisticated elegance. From tender beets and parsnips to hearty potatoes and sweet potatoes, each ingredient contributes a unique note to this harmonious composition. The star of the show, velvety chèvre goat cheese, adds a luscious richness that elevates the dish to new heights. Whether you prefer a classic rendition or an innovative twist, these recipes cater to every palate, promising a symphony of flavors that will leave you craving more. Embark on this culinary adventure and discover the hidden depths of these humble ingredients, as they unite to create a dish that is both comforting and unforgettable.
SMASHED ROOTS AND TUBERS WITH CHEVRE
Root vegies mashed with Chevre cheese. Very good in place of plain mashed potatoes. I served as a side to my "recipe #155658". 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.
Provided by Outta Here
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 297.4, Fat 14.7, SaturatedFat 9.6, Cholesterol 37.7, Sodium 209.1, Carbohydrate 33.5, Fiber 6.7, Sugar 13.3, Protein 10.2
SMASHED ROOT VEGETABLES
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot.
GOAT CHEESE MASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
- Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
- Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
GOAT CHEESE MASHED POTATOES WITH LEEKS AND CHIVES
Categories Garlic Potato Side Bake Kid-Friendly Goat Cheese Leek Gourmet Small Plates
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.
Tips:
- Choose a variety of roots and tubers: Consider seasonal availability, and select a mix of textures and flavors, such as sweet potatoes, beets, carrots, and parsnips.
- Scrub and peel the roots and tubers thoroughly: Remove any dirt or blemishes, and peel them if desired. Smaller roots and tubers can be left unpeeled for a more rustic look and additional nutrients.
- Use a sturdy skillet or roasting pan: A cast iron skillet or a rimmed baking sheet will provide even cooking and browning. Ensure it's large enough to accommodate the vegetables in a single layer.
- Preheat your cooking surface: Whether roasting or pan-frying, preheating the surface will help create a nice sear and prevent the vegetables from sticking.
- Toss the vegetables with seasonings and oil: Use a combination of salt, pepper, herbs, and spices to enhance the natural flavors of the vegetables. Drizzle with olive oil or melted butter to promote browning and prevent dryness.
- Cook until tender and slightly charred: Depending on the method, cook the vegetables until they are tender when pierced with a fork, with some slightly charred edges for added flavor.
- Serve immediately with chevre goat cheese: Spoon the smashed roots and tubers onto a platter or individual plates, and top with crumbled chevre goat cheese. Garnish with fresh herbs, a drizzle of olive oil, and a sprinkle of flaky salt.
Conclusion:
Smashed roots and tubers with chevre goat cheese is a versatile and flavorful side dish that complements a wide range of main courses. With its simple yet elegant presentation, this dish is perfect for both casual and formal gatherings. Experiment with different combinations of roots and tubers, seasonings, and herbs to create a customized dish that suits your taste preferences. Whether served as a standalone side or paired with grilled meats, roasted chicken, or fish, this dish is sure to impress your guests.
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