Indulge in the rich and comforting flavors of this Crock Pot Rosemary Carrot Parsnip Mash. This creamy and flavorful mash is made with tender carrots, parsnips, and aromatic rosemary, creating a delicious side dish that pairs perfectly with any meal. Plus, it’s incredibly easy to make in the crock pot, making it ideal for busy weeknights or holiday gatherings.
This Crock Pot Rosemary Carrot Parsnip Mash is not only delicious but also nutritious. Carrots and parsnips are rich in vitamins, minerals, and fiber, making them a healthy addition to any meal. The addition of fresh rosemary adds a savory and aromatic flavor to the mash, elevating it to a whole new level.
I love making this mash for Thanksgiving dinner, as it pairs perfectly with roasted turkey and all the traditional sides. It’s also a great way to sneak some extra veggies into your family’s diet without sacrificing flavor. Whether enjoyed as a side dish or as a comforting meal on its own, this mash is sure to become a new favorite in your household.
Cuisine: American
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 4 hours on low, 2 hours on high
Total Time: 4 hours 15 minutes – 6 hours 15 minutes
Ingredients:
- 4 large carrots, peeled and chopped
- 4 large parsnips, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1/4 cup unsweetened almond milk (optional, for creaminess)
Equipment/Utensils Required:
- Crock pot
- Cutting board
- Knife
- Wooden spoon
- Potato masher or immersion blender
- Serving dish
Instructions:
- In the crock pot, combine the chopped carrots, chopped parsnips, minced garlic, olive oil, vegetable broth, and fresh rosemary.
- Season with salt and pepper to taste.
- Cover and cook on low for 4 hours or on high for 2 hours, or until the carrots and parsnips are tender.
- Using a potato masher or immersion blender, mash the cooked carrots and parsnips until smooth and creamy. If desired, stir in the unsweetened almond milk for added creaminess.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with additional fresh rosemary if desired.
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 2g
Crock Pot Rosemary Carrot Parsnip Mash
Ingredients
- 4 large carrots peeled and chopped
- 4 large parsnips peeled and chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 tablespoon fresh rosemary chopped
- Salt and pepper to taste
- 1/4 cup unsweetened almond milk optional, for creaminess
Instructions
- In the crock pot, combine the chopped carrots, chopped parsnips, minced garlic, olive oil, vegetable broth, and fresh rosemary.
- Season with salt and pepper to taste.
- Cover and cook on low for 4 hours or on high for 2 hours, or until the carrots and parsnips are tender.
- Using a potato masher or immersion blender, mash the cooked carrots and parsnips until smooth and creamy. If desired, stir in the unsweetened almond milk for added creaminess.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with additional fresh rosemary if desired.
Notes
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 2g
