Crock Pot Rosemary Carrot Parsnip Mash {Paleo and Vegan Friendly}

INGREDIENTS

large parsnips

large carrots

1 tbsp

olive oil

fresh rosemary sprigs

1 cup

almond milk

1/4

to 1/2 tsp minced garlic (divided)

1/4

to 1/3 tsp sea salt

black pepper

1/4 cup

coconut cream or real cream

2 tbsp

clarified butter, ghee, or vegan butter alternative

Optional garnishing - parmesan or more rosemary sprigs