Slow Cooker Whipped Root Vegetable Mash with Herb Beer Butter
Servings: 10 servings
Ingredients
Herb Beer Butter
- 1 cup unsalted butter
- 1/2 cup beer of choice I used a pilsner
- 1 tbsp thyme chopped
- 1 tbsp parsley chopped
- 1 tsp oregano chopped
- 1 tsp marjoram chopped
- 1/2 tsp coarse sea salt
Vegetable Mash
- 1 lb turnips peeled and chopped
- 4 parsnips peeled and chopped
- 1 celery root rinsed and chopped
- 2 lb Yukon gold potatoes peeled (if desired) and chopped
- 1 head garlic cloves removed from the head and peeled
- 1/2 cup sour cream
- 3 tbsp whole milk more as needed
- salt and pepper to taste
Instructions
Herb Beer Butter
- In a small saucepan set over medium-low heat, melt the butter. Stir in the beer, thyme, parsley, oregano, marjoram, and salt. Let it bubble and cook for about 5 minutes, then remove it from the heat. At this point you can keep it warm and set it to the side. You could also transfer it to an airtight container and refrigerate it for a later use.
Vegetable Mash
- To your slow cooker, add the turnips, parsnips, celery root, potatoes, and garlic. Sprinkle with salt and black pepper. Slow cook on high for 3-4 hours or low for 6-8 hours. Stir the potatoes every 1 or so if you are cooking on high. If your slow cooker gets too hot, it can burn the edges of the veggies. Once the veggies are tender, turn off the heat or turn to the warm setting. Add the sour cream, milk and desired amount of herb butter. I use a healthy amount, but reserved a couple of tablespoons to drizzle on top.
- Taking a handheld electric mixer, mix the potatoes until smooth. Season to taste with salt and black pepper and keep it warm until you are ready to serve the rest of your dishes. Drizzle with additional herb beer butter if desired. Enjoy!