Carrots with sriracha sauce
Add some chilli power to carrots with sriracha sauce.
6 carrots, peeled and sliced into ‘coins’
¼-½ cup sriracha sauce [see our recipe]
chopped parsley, for garnish
Place carrots in a saucepan, add enough lightly salted water to cover.
Place lid on saucepan, bring to the boil as quickly as possible, reduce heat and simmer gently until carrots are tender when tested with a skewer, point of a knife or fork.
Drain and drizzle with sriracha sauce.
Serve garnished with parsley.