Crock Pot Carrot Parsnip Mash
Ingredients
The vegetables
-
3-4
large
parsnips
-
3
large
carrots
The liquids and fats
-
1
tbsp
olive oil
-
1
cup
almond milk
-
½
cup
vegetable or chicken broth (optional)
-
¼
cup
non-dairy creamer or half and half cream
-
2
tbsp
clarified butter, ghee, or vegan butter alternative
The seasonings
-
2-3
sprigs
fresh rosemary
-
¼-½
teaspoon
minced garlic (divided)
-
¼-⅓
teaspoon
sea salt
-
1
dash
black pepper
Optional garnishes
-
to taste
parmesan
-
to taste
more rosemary sprigs
Instructions
- Wash the vegetables and peel if desired.
- Steam the carrots and parsnips in a microwave bowl for 90 seconds.
- Chop the vegetables into smaller pieces and add them to the crock pot with almond milk, broth, olive oil, rosemary, garlic, and salt.
- Cover and cook on high for 2 ½ hours.
- After 1 hour, mash the vegetables and continue cooking for another 90 minutes.
- Once cooked, switch to low, remove the rosemary sprigs, and add butter, black pepper, and additional garlic and salt.
- Mash until combined, adding cream for a smoother texture if desired.
- Keep warm until ready to serve and garnish with rosemary and parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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