Carrots with zesty sauce
Sweet carrots are so tasty with this marmalade drizzle.
6 carrots, peeled and sliced into ‘coins’
¼ cup orange marmalade
1 tsp chopped chives or lime rind, for garnish
Place carrots in a saucepan and 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 add marmalade while carrots are hot.
Serve garnished with chives or lime rind.