Prep Time: 10 min
Cook Time: 2 hr., 30 minutes
Total Time: 2 hr., 40 minutes
Yield: 4

Ingredients:

• 3 – 4 large organic parsnips
• 3 large organic carrots
• 1 tbsp avocado 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 organic heavy cream or coconut cream
• 2 tbsp ghee (butter that comes from grass fed cows)
• Optional garnishing – parmesan or more rosemary sprigs

Instructions:

1. First wash your vegetables.
2. Peel if desired but not necessary.
3. Steam carrots and parsnips in microwave bowl for 90 seconds.
4. Chop into smaller pieces then add to crock pot with 1 cup almond milk, broth, avocado oil, rosemary sprigs, and 1/4 tsp garlic and salt.
5. Cover and place on high.
6. About one hour into cooking, skim the browning milk on the sides of the crock pot and then mash it up with veggies.
7. Continue to cook for another 90 minutes and watch browning on sides again.
8. After 2 1/2 hrs. cooking on high, place on low and remove the stick sprigs. Leave the leaves that fell off.
9. Add in 2 tbsp ghee, black pepper, 1/4 tsp more garlic and sea salt.
10. Mash all together until combined and thick mash is formed. To make this side dish smoother and creamier, add in 1/4 cup organic heavy cream (or cream of your choosing) and mash again or blend with hand blender.
11. Place crockpot on warm until ready to serve.
12. Garnish with extra rosemary and parmesan if desired.
13. **see notes for doubling the recipe

Give this rosemary carrot parsnip mash a try and share with us! Post a photo of your culinary creation on Facebook or Instagram using the hashtag #MAMRecipe