Crock Pot Rosemary Carrot Parsnip Mash (Paleo and Vegan Friendly

• Vegetarian
• Gluten free

• Produce

  • 3 Carrots, large
  • 1/4 tsp Garlic
  • 1 Optional garnishing - parmesan or more rosemary, sprigs
  • 3 Parsnips, large
  • 2 Rosemary, Fresh sprigs

• Refrigerated

  • 1 cup Almond milk

• Condiments

  • 2 tbsp Butter or vegan butter alternative

• Baking & Spices

  • 1 dash Black pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Coconut cream or real cream

Found on cottercrunch.com

Description

Ingredients

• 3 - 4 large parsnips
• 3 large carrots
• 1 tbsp olive oil
• 2-3 fresh rosemary sprigs
• 1 cup almond milk
• 1/4 to 1/2 tsp minced garlic (divided)
• 1/4 to 1/3 tsp sea salt
• dash of black pepper
• 1/4 cup coconut cream or real cream
• 2 tbsp clarified butter, ghee, or vegan butter alternative
• Optional garnishing - parmesan or more rosemary sprigs

Directions

• 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, 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 chunky.
• To make it more creamy, add in 1/4 cup cream and mash them whip if desired.
• Turn on warm until ready to serve.
• Garnish with extra rosemary and parmesan if desired.
• **see notes for doubling the recipe