Christmas Month (Recipe of the Week):Crock Pot Rosemary Carrot Parsnip Mash

I've been making my Thanksgiving mashed potatoes in the crock pot for several years and it is a tremendous time saver.  This side dish is healthy, paleo and gluten free.  It's seriously no stress and no mess and (potentially) vegan friendly.

Enjoy!
Stacy

Crock Pot Rosemary Carrot Parsnip Mash

Ingredients

3-4 parsnips

3 large carrots

1 tablespoon olive oil

203 fresh springs of rosemary

1 cup almond milk (if you don't care about vegan, then feel free to use regular milk)

2 garlic cloves, minced

salt and pepper

1/4 cup coconut cream (or real cream)

2 tablespoons ghee, vegan butter or regular butter

optional - Parmesan cheese

Directions

Wash and peel the vegetables.  Steam carrots and parsnips until completely cooked.  Chop into smaller pieces then add to crock pot with milk, oil, rosemary springs, garlic, salt and pepper.

Cover and place on high.  After about an hour of cooking, skim the browning milk on the sides of the crock pot and mash the vegetables.  Continue cooking for another 90 minutes while continuing to monitor the browning milk on the sides of the crock pot.

After 2 1/2 hours, place crock pot on low and remove the rosemary springs.  Leave the leaves that have fallen off.

Add butter and season with more salt and pepper, if needed.

To make more creamy, add the coconut cream or regular cream and mash to desired consistency.

Place on warm until ready to serve.

Garnish with Parmesan cheese.