Carrots with sriracha sauce

Add some chilli power to carrots with sriracha sauce.

Carrots with sriracha sauce

Ingredients

Serves 4

6 carrots, peeled and sliced into ‘coins’
¼-½ cup sriracha sauce [see our recipe]
chopped parsley, for garnish

 

 

Method

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.

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