INGREDIENTS

1. 1mediumturnip
2. 2mediumparsnips
3. 1largerutabaga
4. 2largeyukon gold potatoes
5. 4ounceschevre cheese(on the “sharp” side)
6. 2tablespoonsunsalted butter
7. 1teaspoonchives, snipped
8. salt and pepper, to taste

DIRECTIONS

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.
5. Serve.