When the weather turns chilly, there’s nothing better than a big bowl of Parsnips and Carrots with Black Bean Sauce. The natural sweetness of the carrots and parsnips mixes perfectly with the bold, savory black bean sauce, creating a dish that’s hearty yet full of flavor.

It’s the kind of meal you’ll want to cozy up with on a cool evening. Using a 6-quart slow cooker, this recipe is simple to prepare—just pop everything in and let it cook while you do your thing.

The warm spices and rich sauce make this perfect for a winter dinner or even a holiday gathering. Don’t forget the steamed rice to complete this satisfying meal!

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Recipe Ingredients

• 1 tbsp of sesame oil
• 4 tbsp of Chinese rice wine
• 2 tbsp of fermented black beans, rinsed and coarsely chopped
• 2 tbsp of finely grated ginger
• 1½ tsp of black peppercorns, coarsely ground
• 2 garlic cloves, minced
• 1 tsp of raw sugar
• 1 tbsp of tamari or light soy sauce
• 1 tbsp of malt vinegar
• 3 parsnips, quartered with tough cores removed
• 4 carrots, cut into chunks
• Sliced spring onions (scallions), for garnish
• Steamed rice, for serving

How To Make Parsnips and Carrots With Black Bean Sauce

1. Prepare the Sauce: In the slow cooker, combine the sesame oil, Chinese rice wine, fermented black beans, grated ginger, coarsely ground black peppercorns, minced garlic, raw sugar, tamari, malt vinegar, and 3 tablespoons of water. Stir well to create a flavorful base.
2. Add the Vegetables: Toss the quartered parsnips and chunky carrot pieces into the slow cooker. Mix everything thoroughly to coat the vegetables evenly with the sauce.
3. Cook Until Tender: Set the slow cooker to high and cook for about 2 hours, or until the parsnips and carrots are fork-tender and have absorbed the savory flavors of the sauce.
4. Serve and Enjoy: Transfer the cooked vegetables and sauce to a serving dish. Garnish generously with sliced spring onions for a pop of freshness and color. Serve with a side of warm, steamed rice for a comforting, wholesome meal.

Recipe Tips

• Add a protein boost: Mix in cooked tofu, tempeh, or shredded chicken during the last 30 minutes of cooking for a heartier dish that works great as a main meal.
• Customize the vegetables: Substitute or add other root vegetables like sweet potatoes, turnips, or radishes to create different flavor profiles and textures that complement the black bean sauce.
• Experiment with heat levels: Add a finely chopped chili or a dash of chili flakes to the sauce for a spicier version that balances perfectly with the natural sweetness of the carrots.
• Thicken the sauce: If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with water and stir it in during the last 15 minutes of cooking.
• Prepare in advance: Assemble the ingredients the night before and store in the refrigerator. Start the slow cooker the next day for a stress-free, time-saving meal.

Recipe FAQs and Variations

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