Parsnips make a great crockpot alternative for those who eat vegan, gluten-free, grain-free, or paleo. The nutty flavor of the root vegetables mixed with the creamy almond milk and coconut cream creates a satisfying dish to add to any menu. This is an easy-to-make, comfort-food style dish that is perfect for any family party.

Slow Cooker Rosemary Carrot Parsnip Mash [Vegan, Grain-Free]






Cooking Time




  • 3-4 large parsnips
  • 3 large carrots
  • 1 tablespoons olive oil
  • 2-3 fresh rosemary sprigs
  • 1 cup almond milk
  • 1/4-1/2 teaspoons minced garlic (divided)
  • 1/4-1/3 teaspoons sea salt
  • dash of black pepper
  • 1/4 cup coconut cream
  • 2 tablespoons vegan butter
  • Vegan Parmesan 
  • Rosemary sprigs (garnish, optional)


  1. Wash your vegetables. Peel if desired.
  2. Steam carrots and parsnips in microwave bowl for 90 seconds.
  3. Chop into smaller pieces then add to slow cooker with 1 cup milk, oil, rosemary sprigs, and 1/4 teaspoon garlic and salt. Cover and place on high.
  4. About one hour into cooking, skim the browning milk on the sides of the slow cooker and then mash it up with veggies.
  5. Continue to cook for another 90 minutes and watch browning on sides again.
  6. After 2 1/2 hrs cooking on high, place on low and remove the stick sprigs. Leave the leaves that fell off.
  7. Add in 2 tablespoons butter, black pepper, 1/4 teaspoon more garlic and sea salt. Mash all together until chunky.
  8. To make it more creamy, add in 1/4 cup cream and mash them whip if desired.
  9. Turn on warm until ready to serve.
  10. Garnish with extra rosemary if desired.

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Nutritional Information

Per Serving: Calories: 256 | Carbs: 33 g | Fat: 14 g | Protein: 3 g | Sodium: 161 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.