Smashed Roots And Tubers With Chevre Recipes

Steps:

• Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
• Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

Steps:

• Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
• Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
• Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
• Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.