This Crock Pot Rosemary Carrot Parsnip Mash is a healthy, paleo, gluten-free side dish that’s perfect for your holiday table! Made simple and easy in the crock pot with real, whole food ingredients! Vegan-friendly.
Slow Cooker Side Dish
Every year on Thanksgiving, your kitchen is like a meal-prep war zone. 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.
That’s why I made sure to avoid the use of ovens and stoves by using a crockpot for this recipe. My life saver of a kitchen appliance.
Parsnip Power 101:
What you might not know about the parsnip is that it’s actually a powerful nutrient rich food. Which, if you are on a specialty diet, you will need more of. Parsnips are:
- Great source of fiber!
- High in Folate (B complex).
- Natural gluten-free carbohydrate source.
- Good source of Vitamin K, which is great for the liver!
- High in potassium and other minerals, which is good for the bones and metabolism.
Naturally Gluten-Free Ingredients
People often forget that the lovely parsnip make a healthy “real food” substitute for those who are needing to eat gluten-free, grain-free, dairy-free, vegan, etc.
- Parsnips and carrots – 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!
- Milk, broth, and half and half – I used unsweetened almond milk, vegetable broth, and an unsweetened non-dairy creamer. Use chicken broth, and a dairy milk and creamer if you prefer.
- Olive oil and butter – Use clarified butter, ghee, or your favorite vegan butter alternative.
- Minced garlic, fresh rosemary, sea salt, and pepper – Fresh garlic and rosemary provide the best flavor, but dried rosemary can be substituted if needed.
- Optional garnishing – Parmesan cheese or more fresh rosemary!
How to Make Carrot Parsnip Mash
- Wash and peel the root vegetables (you can leave them unpeeled too). I use a vegetable scrub brush and produce wash to clean my veggies!
- Steam carrots and parsnips in microwave bowl for 90 seconds.
- Chop into smaller pieces and add to crock pot with milk, broth, oil, rosemary, 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 2.5 hours into cooking, turn heat to low and remove the rosemary sprig sticks, leaving any leaves that fell off.
- Add butter, black pepper, more garlic and sea salt to taste. Mash everything together until fully combined.
Pro Tip: To make this side dish more smooth and creamy, add in ¼ 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.
More of Our Favorite
Easy Side Dish Recipes
Crock Pot Rosemary Carrot Parsnip Mash
- Total Time: 0 hours
- Yield: 4 1x
- Diet: Gluten Free
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 (or use dairy milk if preferred)
- optional ½ c vegetable or chicken broth (if you want to thin out the mash)
- ¼ to ½ teaspoon minced garlic (divided)
- ¼ to ⅓ teaspoon sea salt
- Dash of black pepper
- ¼ cup non dairy creamer or half and half
- 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 ¼ teaspoon 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 ½ hrs cooking on high, place on low and remove the stick sprigs. Leave the leaves that fell off.
- Add in 2 tablespoon butter, black pepper, ¼ teaspoon 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 ¼ 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, ½ 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.
- Prep Time: 10 min
- Cook Time: 2 hr, 30
- Category: side dish
- Method: slow cooker
- Cuisine: american
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.
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
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! 🙂
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.
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
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?
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!
What a great recipe! Parsnips are such a wonderful root vegetable. I bet the rosemary really enhances the taste of them!
I love when you get jiggy with fun and fresh ingredients. I’ve got turnips in my crisper right now. Got anything for those?
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
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
I love parsnips! I’m lazy so I always leave the peel on, but it also adds such a nice texture. Love this dish!
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’ve never tried parsnips. Seeing your recipe now I’m wondering why. Rosemary and crockpot cooking. 2 of my favorite things.
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
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! 🙂
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!
I CANNOT wait to make this!!! Thank you!
Keep me posted
Sign me up for Parsnip Power 201, please!! (and this sounds amazing.)
Haha parsnip 201 is on!!!
I love that the peel is optional 🙂 sometimes I’m just not feelin’ it!
yes! peel lovers unite!
WHAT THE CROCK YO! Why the hell have I never used a crock pot before?!
You must get crockin !!
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!!
LOVE parsnips! And this!…. per usual.
i think we need a friendsgiving
I love this!!! I’ve never actually used a crockpot, but I married into one. Time to bust it out!
I love rosemary…especially during this time of year. I will definitely have to give this a try!
Considering I am basically obsessed with parsnips… these sound amazing!
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!
Love this! Especially the crockpot part! : )
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
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!
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 🙂
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!
Seriously, why don’t I ever think to use my crockpot???!? Love the look of this recipe!
Yay! Crock Pot side dishes are the best! I bet this is so good with the subtle sweetness from the carrots. YUM!
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
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!
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!
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!