Description
A comforting and creamy Crock Pot Rosemary Carrot Parsnip Mash that combines tender carrots and parsnips infused with fresh rosemary and garlic. Perfect as a paleo and vegan-friendly side dish, it features a smooth, flavorful mash enhanced with almond milk, clarified butter, and optional cream for richness.
Ingredients
Vegetables
- 3–4 large parsnips
- 3 large carrots
Liquids and Fats
- 1 tbsp olive oil
- 1 cup almond milk (or dairy milk if preferred)
- Optional ½ cup vegetable or chicken broth (to thin the mash)
- ¼ cup non-dairy creamer or half and half
- 2 tbsp clarified butter, ghee, or vegan butter alternative
Herbs and Seasonings
- 2–3 fresh rosemary sprigs
- ¼ to ½ teaspoon minced garlic (divided)
- ¼ to ⅓ teaspoon sea salt (divided)
- Dash of black pepper
Optional Garnish
- Parmesan cheese
- Additional rosemary sprigs
Instructions
- Prepare Vegetables: Wash the parsnips and carrots thoroughly. Peeling is optional depending on preference.
- Pre Steam Vegetables: Place carrots and parsnips in a microwave-safe bowl and steam for 90 seconds to slightly soften them before crock pot cooking.
- Combine Ingredients in Crock Pot: Chop the steamed vegetables into smaller pieces and add them to the crock pot along with 1 cup almond milk, optional broth if using, olive oil, rosemary sprigs, ¼ teaspoon minced garlic, and ⅓ teaspoon sea salt.
- Cook on High: Cover and cook on high for approximately 1 hour. Skim any browning milk from the sides of the crock pot after this hour, then mash the vegetables and liquid together to incorporate flavors.
- Continue Cooking: Cook for an additional 90 minutes on high, monitoring for browning on the crock pot sides and skimming as needed to prevent burning.
- Adjust Heat and Remove Sprigs: After 2½ hours, switch the crock pot to low heat. Remove the woody rosemary sprigs, leaving behind the rosemary leaves that have fallen off during cooking.
- Final Seasoning and Mashing: Add 2 tablespoons of clarified butter, black pepper, an additional ¼ teaspoon minced garlic, and more sea salt as needed. Thoroughly mash everything together until a thick mash forms.
- Add Creaminess: For a smoother, creamier texture, stir in ¼ cup of non-dairy creamer or half and half and mash again or blend with a hand blender.
- Keep Warm: Set the crock pot to warm to maintain the ideal serving temperature until ready to serve.
- Garnish and Serve: Garnish with extra rosemary sprigs and parmesan cheese if desired, then serve warm as a delicious side dish.
Notes
- Peeling the parsnips and carrots is optional; leaving skins on can add extra texture and nutrients.
- The optional broth helps thin the mash if you prefer a less dense consistency.
- Use dairy or non-dairy milk depending on dietary preferences and restrictions.
- Skimming browned milk from the crock pot sides helps prevent burnt flavors in the mash.
- Clarified butter, ghee, or vegan butter can be used depending on dietary needs.
- Adding cream or creamer at the end makes the mash richer but can be omitted for a lighter version.
- This dish is naturally gluten free and can be adapted easily for vegan diets by choosing plant-based butter and cream alternatives.
