Parsnips and carrots with black bean sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

You should be able to find fermented black beans at Asian grocers and larger supermarkets. Their pungent saltiness brings these root vegetables to life.


  • 1 tablespoon sesame oil
  • 80 ml ( fl oz/¼


Combine the sesame oil, rice wine, black beans, ginger, pepper, garlic, sugar, tamari, vinegar and 3 tablespoons of water in the slow cooker.

Add the parsnips and carrots and mix to coat. Cook on high for 2 hours, or until tender.

Serve with spring onion and steamed rice.