Root Vegetables and Fermented Black Beans

Name: Root Vegetables and Fermented Black Beans
Cook time: 40 min
Yield: 4 servings
Ingredients: 3 small parsnips (cut lengthwise); 4 small carrots (cut lengthwise); 1 tablespoon malt vinegar; 1 tablespoon soy sauce; 2 cloves garlic (minced); 2 tablespoons fresh ginger (grated); 3 tablespoons fermented black beans; 4 tablespoons Shaoxing cooking wine (60ml); 1 tablespoon sesame oil; 1 teaspoon sugar; 1 cup chicken stock; olive oil (for drizzling); pepper; salt

An original recipe by Olivia Andrews that I love to make as a side

Yield4 servings

Cook time40 minutes

Ingredients

Directions

1
Heat a large pan over medium high heat. Add a drizzle of olive oil. When oil is hot, add parsnips and carrots. Cook for about 10 minutes or until the vegetables are golden
2
Reduce heat to medium-low. Add the remaining ingredients and cook for 30 minutes or until vegetables are tender
3
Garnish with fresh scallions and sesame seeds. Serve with rice or meat

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Root Vegetables and Fermented Black Beans

Ingredients

Directions

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