Paleo
VeganCrockpot 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: 34 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!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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yum!! 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!
oh i bet the potatoes add even more yumness! <3 it
I 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.
Sorry 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
I’m curious about how much broth to add if you are doubling the recipe. Any idea? Or are you doubling the almond milk? Thanks!
So I would 1/2 to 1 cup more broth while cooking. And maybe little extra cream or butter at the end of cooking or after blending. Keep warm until the butter/cream is mix. Adjust taste to your liking. check halfway through cooking. You’ll be able to see if it needs more. keep me posted!
I 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!
I 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!
Parsnips 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
i 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
Yay! Crock Pot side dishes are the best! I bet this is so good with the subtle sweetness from the carrots. YUM!
Seriously, why don’t I ever think to use my crockpot???!? Love the look of this recipe!
thanksgiving 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!
This 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 🙂
Parsnips 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!
You 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
★★★★★
Love this! Especially the crockpot part! : )
So 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!
Considering I am basically obsessed with parsnips… these sound amazing!
I love rosemary…especially during this time of year. I will definitely have to give this a try!
I love this!!! I’ve never actually used a crockpot, but I married into one. Time to bust it out!
LOVE parsnips! And this!…. per usual.
i think we need a friendsgiving
Simply 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!!
WHAT THE CROCK YO! Why the hell have I never used a crock pot before?!
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You must get crockin !!
I love that the peel is optional 🙂 sometimes I’m just not feelin’ it!
yes! peel lovers unite!
Sign me up for Parsnip Power 201, please!! (and this sounds amazing.)
Haha parsnip 201 is on!!!
I CANNOT wait to make this!!! Thank you!
Keep me posted
Girl, 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. 🙂
hooooray! make it! i need to make your tofu recipe and like all your amazing smoothies! YUM!
This 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! 🙂
Yum!! 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.)
See. 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
I’ve never tried parsnips. Seeing your recipe now I’m wondering why. Rosemary and crockpot cooking. 2 of my favorite things.
I 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! 🙂
oh that’s a good idea! leftovers for the win!
I love parsnips! I’m lazy so I always leave the peel on, but it also adds such a nice texture. Love this dish!
Yum to the parsnips. What is coconut cream? Where do you get it?
YOu can get it in the asian section at the store. But you can use real cream if you are not sensitive to dairy. xxoo
Thanks. Does it come in a can? Also, how do you steam the veggies in the microwave in the first step?
yep, 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
Thank 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!
wonderful! thank you. will share
I love when you get jiggy with fun and fresh ingredients. I’ve got turnips in my crisper right now. Got anything for those?
What a great recipe! Parsnips are such a wonderful root vegetable. I bet the rosemary really enhances the taste of them!
Parsnips 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!
me too! so sweet and delicious!
This 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?
This 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?
sure, or just use unsweetened almond milk. It’s low calorie. Will probably keep better flavor. Keep me posted
I only have dried rosemary! Could I omit altogether or will dried work? If so how much?
You 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.
Would rutabaga work in place of parsnips?
★★★★★
Hi Margaret! I think so, but it might taste a little more bitter due to the rutabaga. I would add more garlic and herbs to even it out. Hope that helps! 🙂
Looks yummy but I’m VERY confused… are you considering the almond milk-broth? There is NO mention of a vegetable or chicken broth in this recipe.
it’s optional to adjust to thickness desired. I just updated. Sorry about that! Let me know if it makes sense now
Very good recipe. I made this in my Instant Pot, using manual high pressure for 4 minutes instead of using the slow cooker setting, yielding perfectly soft, mashable carrots, parsnips and rosemary. I used Thai Kitchen coconut milk in the shelf stable carton and vegan pea protein broth for my other changes. So quick, easy, and delicious.
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