Parsnips and carrots with black bean sauce

Name: Parsnips and carrots with black bean sauce
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: Serves 4
Ingredients: 3 parsnips, quartered lengthways and tough cores removed; 4 carrots, cut into chunks; sliced spring onion (scallion) and steamed rice, to serve; 2 tablespoons fermented black beans, rinsed and coarsely chopped; 80 ml (2½ fl oz/¼ cup) Chinese rice wine; 1 tablespoon sesame oil; 2 tablespoons finely grated fresh ginger; 1½ teaspoons black peppercorns, coarsely ground; 1 tablespoon tamari or light soy sauce; 1 tablespoon malt vinegar; 2 garlic cloves, crushed; 1 teaspoon raw sugar

Preparation info

Serves
4

Difficulty
Easy
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.