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Print this Recipe    Carrot Dill

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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