Tiffany Haney
Parsnips are a versatile root vegetable that can be cooked in a crockpot in a variety of ways. They can be roasted, mashed, or used in soups and stews. Parsnips have an earthy, nutty flavor and are a great substitute for potatoes or carrots in crockpot recipes. They pair well with honey, mustard, rosemary, thyme, and chilli flakes. When preparing parsnips for the crockpot, it is recommended to peel them and cut them into evenly sized pieces to ensure even cooking.
| Characteristics | Values |
|---|---|
| Type of dish | Side dish |
| Ingredients | Parsnips, carrots, milk, broth, oil, rosemary sprigs, garlic, salt, butter, black pepper, cream, honey, mustard, chilli flakes, vinegar |
| Preparation | Peel and slice parsnips, steam carrots and parsnips, chop into smaller pieces |
| Cooking instructions | Cook on high for 2.5 hours, then on low for 30 minutes to an hour, stirring occasionally |
| Serving suggestions | Serve with roast dinner, especially slow cooker roast potatoes, Brussels sprouts and red cabbage |
| Tips | No need to parboil parsnips before roasting; add cream for a smoother texture |
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What You'll Learn
How to prepare parsnips for a crock pot
Preparing parsnips for a crock pot is a simple process. First, decide whether to peel the parsnips or not—some recipes recommend peeling, but it is not always necessary. If you do choose to peel them, cut the parsnips in half lengthways first. If they are extra long, cut them in half widthways as well. Then, cut the thicker end into quarters, and the remaining parts into roughly equal-sized pieces so they cook evenly. Avoid parboiling the parsnips, as they are not as dense as potatoes and will cook well from raw. Parboiling may make them mushy.
Next, place the parsnips into the crock pot. If you are making a soup, add a litre of boiling water and a stock cube. If you are making a roast, add a roast joint to the centre of the crock pot, and sprinkle the vegetables around it. Pour broth and Worcestershire sauce into the crock pot, ensuring it reaches at least three-quarters of the way up the meat and vegetables.
Finally, add any additional ingredients and seasonings. For a soup, fry onion and garlic in a pan until soft and brown, then add to the crock pot. For a roast, add honey, oil, thyme, salt, and pepper, and stir to coat the parsnips. You can also add mustard, rosemary, thyme, or chilli flakes for extra flavour.
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Parsnip cooking times
Parsnips are a great option to cook in a crockpot, especially if you are short on oven space. They are a less dense root vegetable, so they cook well from raw and there is no need to parboil them before roasting.
Crockpot Carrot Parsnip Mash
To make crockpot carrot parsnip mash, first, steam the carrots and parsnips in a microwave bowl for 90 seconds. Chop them into smaller pieces, then add them to the crockpot with a cup of milk, broth, oil, rosemary sprigs, and a quarter teaspoon each of garlic and salt. Cover and cook on high. After an hour, skim the browning milk from the sides of the crockpot and mash the vegetables. Continue to cook for another 90 minutes and skim the browning milk again. After 2.5 hours of cooking on high, turn the crockpot to low and remove the stick sprigs. Add in two tablespoons of butter, black pepper, another quarter teaspoon of garlic, and sea salt. Mash all the ingredients together until well combined. For a smooth and creamy mash, add in a quarter cup of cream and mash or blend again.
Crockpot Roasted Parsnips
To make crockpot roasted parsnips, first, put two tablespoons of oil in the crockpot and turn it onto high. Peel and slice the parsnips into evenly-sized pieces. Put the parsnips into the crockpot, stir to coat in the oil, and season with salt and pepper. Drizzle honey over the parsnips and cook on high for approximately 3 hours, stirring approximately once an hour.
Slow Cooker Parsnip and Carrot Soup
To make a slow cooker parsnip and carrot soup, add the parsnips, carrots, a stock cube, and a litre of boiling water to the slow cooker. Place the lid on the slow cooker and cook on low for 6-8 hours. Heat oil and butter in a frying pan and add onion and garlic. Fry until soft and starting to brown, then add to the slow cooker. Blitz with a stick blender until smooth. Season to taste with salt and black pepper.
Crockpot Pot Roast
To make a crockpot pot roast, place the roast in the crockpot and sprinkle in the parsnips, along with other vegetables, herbs, and spices. Pour in broth and Worcestershire sauce until it reaches at least three-quarters of the way up the meat and vegetables. Place the lid on the crockpot and cook on low for 6-8 hours or on high for 3-5 hours. Check the doneness of the vegetables by piercing them with a fork.
Slow-Cooker Glazed Root Vegetables
To make slow-cooker glazed root vegetables, mix carrots, parsnips, and onions in the slow cooker and top with sweet potatoes. In a small bowl, mix honey, oil, thyme, salt, and pepper. Pour the mixture over the vegetables and stir to coat. Cover and cook on low heat for 4-5 hours or until the vegetables are tender. Before serving, add vinegar and stir gently.
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Parsnip seasoning and flavour combinations
Parsnips have a sweet and nutty flavour, which can be enhanced by darker sugars and warm baking spices. They also complement most green herbs and licorice flavours. Here are some specific seasoning and flavour combinations to try when cooking parsnips in a crock pot:
- Honey and mustard: Coat the parsnips with a mixture of 1-2 tablespoons of mustard (Dijon, wholegrain, or English) and 1-2 tablespoons of honey.
- Herbs: Add sprigs of rosemary or thyme at the start of cooking or sprinkle chilli flakes over the parsnips before serving for a spicy kick.
- Dairy: Combine with dairy products like cream, cream cheese, or half-and-half to make mashed parsnips. You can also add butter or olive oil.
- Glaze: Create a glaze using reduced orange juice and fresh thyme or a mixture of honey, oil, thyme, salt, and pepper.
- Spices: Experiment with spices like cinnamon, nutmeg, cumin, cardamom, coriander, turmeric, or ginger.
- Nuts: Pair parsnips with nuts like pine nuts, chestnuts, hazelnuts, or walnuts.
- Sweeteners: Besides honey, you can use maple syrup, brown sugar, or dates to bring out the sweetness of the parsnips.
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What to serve with crock pot parsnips
Slow cooker parsnips are a great side dish to serve with a roast dinner. They go well with any roast but especially with roast potatoes, Brussels sprouts, and red cabbage.
If you're looking for a gluten-free, grain-free, or vegan option, you can try Crock Pot Carrot Parsnip Mash. This dish is made with simple, healthy, real ingredients and is a great option if you're short on oven space.
You can also serve crock pot parsnips as part of a holiday meal, such as Thanksgiving or Christmas. They make a great substitute for mashed potatoes and can be made more creamy by adding cream and mashing again or blending with a hand blender.
Additionally, crock pot parsnips can be reheated and added as an extra vegetable to any midweek meal, or used in bubble and squeak or blended soup with your roast dinner leftovers.
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How to store parsnip leftovers
To store parsnip leftovers, place them in an airtight container and refrigerate for up to three days. If you want to keep your parsnips for longer, you can freeze them. To do this, cut the parsnips into small cubes, then blanch or steam them for 2-5 minutes. Allow them to cool, then place them in a single layer on a baking sheet and put them in the freezer. Once they're frozen, transfer the parsnip pieces to a freezer bag or airtight container and store them in the freezer for up to 12 months.
Alternatively, you can make a parsnip puree and store it in the freezer for 10-12 months. You can also preserve parsnips by pickling them, storing them in oil, or making them into a pesto or spread. These preserved parsnips will keep for up to six months when heated properly.
When storing fresh parsnips, it's best to keep them dry and unwashed. Brush away any excess dirt with your hands or a rag, then store them in a cool, dark place like a basement or garage. The ideal temperature is between 32-40°F with a relative humidity of 90%. At these optimal conditions, parsnips can last for four to six months.
If you're storing fresh parsnips in the refrigerator, wrap them in a paper towel and place them in a plastic bag in the vegetable drawer. They should last for at least two weeks.
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Frequently asked questions
Cooking time depends on the recipe. Parsnips can be cooked in a crock pot for anywhere between 3 hours and 8 hours.
It is not necessary to peel parsnips before cooking them in a crock pot. However, if you are preparing roast parsnips, it is recommended that you peel and slice them into evenly-sized pieces before cooking.
Yes, you can cook parsnips in a crock pot without any other ingredients. However, most recipes combine parsnips with other ingredients such as carrots, onions, honey, and spices.
There are several recipes for cooking parsnips in a crock pot, including crock pot rosemary carrot parsnip mash, slow cooker parsnip and carrot soup, and slow cooker roast parsnips.
Yes, parsnips can be added to a crock pot roast. Simply add them to the crock pot with the other ingredients and cook according to your recipe.
