LOCATION: Recipes >> Sauces >> Carrot Dill
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Carrot Dill
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Carrot Dill Sauce
Yield: 2 cups
2 lg carrots
1 ts chopped fresh dill
1 tb arrowroot slurry
1/2 ts brandy
1 ts green onion tops, chopped fine
1/2 ts butter (opt)
Wash and scrape carrots and run through juicer. Discard pulp, or
reserve for another use. Pour juice into small, low-sided skillet
or saute pan, whisk over medium heat until bubbling at edges. Add
slurry and cook, whisking to desired consistency; don't cook too
long. Whisk in brandy; remove from heat. Whisk in chopped green
onion. If using, whisk in butter until blended; serve.
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