Paleo
VeganCrock Pot Rosemary Carrot Parsnip Mash. A healthy paleo gluten free side dish for your holiday table! Made simple and easy in the crock pot with real ingredients you have in your pantry! No stress and no mess. Vegan friendly.
Imagine this scene. It’s Thanksgiving Day and you walk into the kitchen to find your mother frantically preparing each dish. Or maybe, in this case, the frantic person is YOU!
The oven is on and fully packed, the stove is on and every burner is being used, and the kitchen island table is covered in ingredients, dough, pumpkin, sugar, flour, etc. You get what I’m saying, right? It’s like a Thanksgiving meal prep war zone.
Yes, well that scene is usually what happens to us EVERY YEAR! And my mom is almost 70 years old so…I’m kinda used to the craziness that is Thanksgiving cooking. And I’m not about to walk in there and add another pot to the stove/oven, even if it is for my special paleo parsnip mash.
Which I why I am posting a dish that does not need to use ANY of that cooking area. Nope! I will steer clear of ovens and stoves by using a crock pot. My sanctuary! My life saver of a kitchen appliance. Trust me, it will saves lives by avoiding that kitchen!
All jokes aside, the less mess and frantic prepping the better. It means more time to just be with family. Am I right? I say that but I’m also guilty of getting sucked into the frantic prep.
But I digress…. now where was I? Oh yes, crock pots and parsnip mash. Yum!
Today’s crock pot rosemary carrot parsnip mash recipe is so easy and so good. Like really! And people often forget that the lovely parsnip makes a healthy “real food” substitute for those who are needing to eat gluten free, or grain free, or dairy free, vegan, etc. Myself included!
But what you might not know about the parsnip is that it’s actually a powerful nutrient rich food. Which, if you are on a speciality diet, you will need more of. Yup! Nutrient dense goodness.
Parsnip Power 101:
You like my title, don’t you?
- great source of fiber
- High in potassium and other minerals (which is good for the bones and metabolism)
- High in Folate (B complex) –> similar to that of this super-food.
- Good source of Vitamin K – > which is great for the liver!
- Natural gluten free carbohydrate source
Alright alright, I’ve babbled enough about parsnips, franctic kitchen, holidays, and my love for the crock pot. Let’s just get the recipe.
Bust out the crock pot, you ready?
Crock Pot Rosemary Carrot Parsnip Mash {Paleo and Vegan Friendly}
- Prep Time: 10 min
- Cook Time: 2 hr, 30
- Total Time: -25973992.7 minute
- Yield: 4 1x
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Crock Pot Rosemary Carrot Parsnip Mash {Paleo and Vegan Friendly}
Ingredients
- 3 – 4 large parsnips
- 3 large carrots
- 1 tbsp olive oil
- 2–3 fresh rosemary sprigs
- 1 cup almond milk
- 1/4 to 1/2 tsp minced garlic (divided)
- 1/4 to 1/3 tsp sea salt
- Dash of 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
Instructions
- First wash your vegetables.
- Peel if desired but not necessary.
- Steam carrots and parsnips in microwave bowl for 90 seconds.
- Chop into smaller pieces then add to crock pot with 1 cup milk, oil, rosemary sprigs, and 1/4 tsp garlic and salt.
- Cover and place on high.
- About one hour into cooking, skim the browning milk on the sides of the crock pot and then mash it up with veggies.
- Continue to cook for another 90 minutes and watch browning on sides again.
- After 2 1/2 hrs cooking on high, place on low and remove the stick sprigs. Leave the leaves that fell off.
- Add in 2 tbsp butter, black pepper, 1/4 tsp more garlic and sea salt.
- Mash all together until chunky.
- To make it more creamy, add in 1/4 cup cream and mash them whip if desired.
- Turn on warm until ready to serve.
- Garnish with extra rosemary and parmesan if desired.
- **see notes for doubling the recipe
Notes
To make it more creamy, add in 1/4 cup cream and mash them whip if desired.
Vegan butter works here too or just use more olive oil in place of butter.
You can double the recipe but you will need to add in additional broth, 1/2 to 1 cup. It also might take 30 min longer or more to cook on high. Add more garlic/salt seasoning after cooking to adjust taste.
I did not peel the carrots or the parsnips before cooking. I prefer the extra thick and chunky texture, versus creamy and smooth. But you can really do either! Just peel both vegetables before if you want a creamier mash! No prob!
Okay, so tell me. Is your kitchen crazy come Holiday meal prep time?
Crock pots the rescue!
Parsnips … yay or nay? I hope you say YAY!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Mollie says
November 11, 2015 at 4:57 AMyum!! this looks so comforting and satisfying and i love how you can just throw it in the crockpot! I made something similar the other night with what I had on hand but mixed some golden potatoes, cauliflower, and carrots…so delicious!
Cotter Crunch says
November 11, 2015 at 7:11 AMoh i bet the potatoes add even more yumness! <3 it
Linda says
October 7, 2017 at 3:49 PMI don’t understand – the recipe says to double it, you may need to add MORE broth, but there is no broth mentioned in the recipe.
Cotter Crunch says
October 7, 2017 at 4:20 PMSorry about that. I’ll update it in. I mean if you want to double it you will want to add additional broth. Does that make sense? Keep me posted please
Michele @ paleorunningmomma says
November 11, 2015 at 5:24 AMI know that war zone very well! Every year for us too. Thanksgiving or not I’ll definitely be making this – so thanks for the recipe!
Megan @ Skinny Fitalicious says
November 11, 2015 at 6:02 AMI can remember holidays when my mom had to borrow a neighbors oven for more room. I make parsnip carrot mash as well but have not tried it in the crockpot. I’ll have to give it a whirl!
Susie @ Suzlyfe says
November 11, 2015 at 6:48 AMParsnips and I have had a tumultuous relationship. For some reason,I never like them when I cook them, but I always like them at restaurants. EXPLAIN
Cotter Crunch says
November 11, 2015 at 7:12 AMi am convinced it’s all about texture and add another component to the dish. Too creamy makes it too sweet and plain makes it well.. to bland. Probably why restaurants don’t make it well. haha
Blair says
November 11, 2015 at 7:43 AMYay! Crock Pot side dishes are the best! I bet this is so good with the subtle sweetness from the carrots. YUM!
Christine @ Love, Life, Surf says
November 11, 2015 at 8:24 AMSeriously, why don’t I ever think to use my crockpot???!? Love the look of this recipe!
rAchel @ Athletic avocado says
November 11, 2015 at 8:38 AMthanksgiving is always a hectic scene for us too! I gotta use a crockpot this year and make this! I would rather eat this than mashed potatoes!
Emily @ My Healthyish LIfe says
November 11, 2015 at 8:47 AMThis is the first fall season that I’ve tried parsnips. Love them now! I’m all about crock pot meals lately so this would be fun to try 🙂
Taylor @ LiftingRevolution.com says
November 11, 2015 at 9:12 AMParsnips are a yes in our house! We love them. I normally either roast them or make fries. so good! and yes the crockpot is the best!
Krysten says
November 11, 2015 at 9:18 AMYou are seriously the answer to my GF prayers lately. With the holidays coming, and lots of hosting duty on the horizon, I have been trying to come up with good ideas for meals. I should know I should come here! I am now going to spend an hour looking at all your cookie recipes haha
★★★★★
misszippy says
November 11, 2015 at 9:26 AMLove this! Especially the crockpot part! : )
Rebecca @ Strength and Sunshine says
November 11, 2015 at 9:43 AMSo great in the crockpot! I go off and on with if I like parsnips. Sometimes I just don’t want that sweetness they have, but I still love them!
Hannah @CleanEatingVeggieGirl says
November 11, 2015 at 10:39 AMConsidering I am basically obsessed with parsnips… these sound amazing!
Erin @ Erin's Inside Job says
November 11, 2015 at 11:23 AMI love rosemary…especially during this time of year. I will definitely have to give this a try!
Laura @ Sprint 2 the Table says
November 11, 2015 at 12:27 PMI love this!!! I’ve never actually used a crockpot, but I married into one. Time to bust it out!
hayley@healthyregardshayley says
November 11, 2015 at 12:38 PMLOVE parsnips! And this!…. per usual.
Cotter Crunch says
November 11, 2015 at 2:49 PMi think we need a friendsgiving
Sam @ PancakeWarriors says
November 11, 2015 at 1:22 PMSimply gorgeous. Why don’t I ever think about the crockpot as an option for holiday cooking. My house gets crazy. And since I’m the only “healthy”eater I often end up bringing something that causes us to wait even longer for dinner since there isn’t room in the oven when I arrive at dinner. Story of my life, but it doesn’t have to be with the trusty crockpot!! Thanks for the awesome recipe Lindsay!!
GiGi Eats says
November 11, 2015 at 4:19 PMWHAT THE CROCK YO! Why the hell have I never used a crock pot before?!
★★★★★
Cotter Crunch says
November 11, 2015 at 11:04 PMYou must get crockin !!
Jess @hellotofit says
November 11, 2015 at 4:48 PMI love that the peel is optional 🙂 sometimes I’m just not feelin’ it!
Cotter Crunch says
November 12, 2015 at 8:04 AMyes! peel lovers unite!
Ashley @ Fit Mitten Kitchen says
November 11, 2015 at 7:11 PMSign me up for Parsnip Power 201, please!! (and this sounds amazing.)
Cotter Crunch says
November 11, 2015 at 11:04 PMHaha parsnip 201 is on!!!
Rajul | charlotte veggie says
November 11, 2015 at 8:29 PMI CANNOT wait to make this!!! Thank you!
Cotter Crunch says
November 11, 2015 at 11:04 PMKeep me posted
Angela @ Eat Spin Run Repeat says
November 11, 2015 at 8:31 PMGirl, this looks AMAZING! I love parsnips and just bought some today for a recipe I’m making this weekend. Now I wish I’d bought more! I will take this any day over mashed potatoes. 🙂
Cotter Crunch says
November 11, 2015 at 9:25 PMhooooray! make it! i need to make your tofu recipe and like all your amazing smoothies! YUM!
Jen @ chase the red grape says
November 11, 2015 at 9:33 PMThis is amazing Lindsay! We always have parsnips and carrots on our Christmas table and usually just roast them but this is on my list this year! And the fact that’s it’s going to be ridiculously hot at christmas time here, giving me a reason to have my oven on for a less amount of time is a godsend! 🙂
BRooke says
November 11, 2015 at 11:00 PMYum!! We love parsnips. My kids especially love parsnip fries ;). Need to make this!
But quick question: once you turn the heat down to low on the crockpot, how long do you let it cook before adding everything else and mashing? (I may have missed when you said this…pregnancy brain is for REAL.)
Cotter Crunch says
November 11, 2015 at 11:03 PMSee. This is why I love you! I should have explained! Haha. It’s ready to mash right away. Just test softness. If it’s too hard to mash cook another 30 min. Make sense? And add cream if you want creamy smooth. I left mine more chunky
jill conyers says
November 12, 2015 at 5:30 AMI’ve never tried parsnips. Seeing your recipe now I’m wondering why. Rosemary and crockpot cooking. 2 of my favorite things.
Jody - Fit at 57 says
November 12, 2015 at 10:39 AMI am loving all these takes on holiday recipes Lindsay!!!! My dad used to put parsnips in the beef stew he made us as kids… I always liked it better the second & third day! The flavors all meshed together more! 🙂
Cotter Crunch says
November 14, 2015 at 8:51 AMoh that’s a good idea! leftovers for the win!
Laura @ This Runner's Recipes says
November 12, 2015 at 10:52 AMI love parsnips! I’m lazy so I always leave the peel on, but it also adds such a nice texture. Love this dish!
Beth says
November 12, 2015 at 1:25 PMYum to the parsnips. What is coconut cream? Where do you get it?
Cotter Crunch says
November 12, 2015 at 3:37 PMYOu can get it in the asian section at the store. But you can use real cream if you are not sensitive to dairy. xxoo
Beth says
November 12, 2015 at 4:32 PMThanks. Does it come in a can? Also, how do you steam the veggies in the microwave in the first step?
Cotter Crunch says
November 12, 2015 at 4:50 PMyep, it comes in a can. I know that whole foods also carries a cooking one by So delicious. In asian sections.
Steam cut veggies in a bowl with 1 tbsp water for about 90 sec
chrissa - Physical Kitchness says
November 13, 2015 at 8:35 AMThank you for this amazing recipe!! I have included it in my list of Whole30 Thanksgiving Side Dishes post: http://physicalkitchness.com/whole30-thanksgiving-side-dishes/
Great turkey day dish!
Cotter Crunch says
November 13, 2015 at 9:37 AMwonderful! thank you. will share
Meghan@Cleaneatsfastfeets.com says
November 15, 2015 at 8:35 AMI love when you get jiggy with fun and fresh ingredients. I’ve got turnips in my crisper right now. Got anything for those?
Erin says
November 15, 2015 at 9:28 PMWhat a great recipe! Parsnips are such a wonderful root vegetable. I bet the rosemary really enhances the taste of them!
Steve says
January 11, 2017 at 1:25 PMParsnips have become my failsafe go-to root. They’re easy to peel and way more savory than carrots. Can’t go wrong with any dish!
P.S. Great photos!
Cotter Crunch says
January 11, 2017 at 3:16 PMme too! so sweet and delicious!
Fran says
February 25, 2017 at 3:23 PMThis looks fantastic! I am trying to loose weight and going low cal whenever possible. Do you think I could swap out milk for the cream?
Fran says
February 25, 2017 at 3:26 PMThis looks fantastic! I am trying to loose weight and going low cal whenever possible. Do you think I could swap out milk for the cream?
Cotter Crunch says
February 25, 2017 at 4:14 PMsure, or just use unsweetened almond milk. It’s low calorie. Will probably keep better flavor. Keep me posted
Luna says
December 27, 2018 at 10:41 AMI only have dried rosemary! Could I omit altogether or will dried work? If so how much?
Lindsay Cotter says
December 27, 2018 at 12:28 PMYou could totally use dried rosemary. I would use about 2 tsp or so. You can taste and add more later if needed. Keep me posted.