Description
Crock Pot Rosemary Carrot Parsnip Mash {Paleo and Vegan Friendly}
Ingredients
Units
Scale
- 3 – 4 large parsnips
- 3 large carrots
- 1 tbsp olive oil
- 2–3 fresh rosemary sprigs
- 1 cup almond milk
- optional 1/2 c vegetable or chicken broth (for less thick option)
- 1/4 to 1/2 tsp minced garlic (divided)
- 1/4 to 1/3 tsp sea salt
- Dash of black pepper
- 1/4 cup non dairy creamer or half and half cream
- 2 tbsp clarified butter, ghee, or vegan butter alternative
- Optional garnishing – parmesan or more rosemary sprigs
Instructions
- First wash your vegetables.
- Peel if desired but not necessary.
- Steam carrots and parsnips in microwave bowl for 90 seconds.
- Chop into smaller pieces then add to crock pot with 1 cup milk, broth, oil, rosemary sprigs, and 1/4 tsp garlic and salt.
- Cover and place on high.
- About one hour into cooking, skim the browning milk on the sides of the crock pot and then mash it up with veggies.
- Continue to cook for another 90 minutes and watch browning on sides again.
- After 2 1/2 hrs cooking on high, place on low and remove the stick sprigs. Leave the leaves that fell off.
- Add in 2 tbsp butter, black pepper, 1/4 tsp more garlic and sea salt.
- Mash all together until combined and thick mash is formed. To make this side dish more smooth and creamy, add in 1/4 cup cream and mash again or blend with hand blender.
- Place crockpot on warm until ready to serve.
- Garnish with extra rosemary and parmesan if desired.
- **see notes for doubling the recipe
Notes
Vegan butter works here too or just use more olive oil in place of butter.
You can double the recipe but you will need to add in additional milk or broth, 1/2 to 1 cup. It also might take 30 min longer or more to cook on high. Add more garlic/salt seasoning after cooking to adjust taste.
- Prep Time: 10 min
- Cook Time: 2 hr, 30
- Category: side dish
- Method: slow cooker
- Cuisine: american