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

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.

Ingredients

1 tablespoon sesame oil
80 ml (2½ fl oz/¼

Side dish
Vegan

Method

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.