Crockpot 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: 48 minute
- Yield: 4 1x
Description
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
- 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 non dairy creamer or half and half 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, broth, 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 combined and thick mash is formed. To make this side dish more smooth and creamy, add in 1/4 cup cream and mash again or blend with hand blender.
- Place crockpot on warm until ready to serve.
- Garnish with extra rosemary and parmesan if desired.
- **see notes for doubling the recipe
Notes
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 milk or 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.
- Category: side dish
- Method: slow cooker
- Cuisine: american
Keywords: potatoes, crock pot, side dish, vegan, paleo, parsnips, sweet potato
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?
Crockpot the rescue!
Parsnips … yay or nay? I hope you say YAY!
