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LOCATION: Recipes >> Sauces >> Carrot Dill Sauce

Print this Recipe    Carrot Dill Sauce

Categories: Sauces
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
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. Makes 1 1/2-2 cups.

Title: Cucumber Dill Sauce
Categories: Sauce
Yield: 1 container?

1 md Cucumber; peeled, seeded,
And grated
1 ts Coarse salt
1 c Plain yogurt
1 tb Grated onion
1/4 c Fresh dill; minced
ds Pepper

Place grated cucumber in a strainer and sprinkle with salt Let drain 15 to
30 minutes. Rinse under cold water and squeeze dry.

In medium bowl, combine cucumber with remaining ingredients. Stir to mix
well. Season with additional salt to taste. Cover and refrigerate until
serving time.

Title: Mustard Dill Sauce
Categories: Sauces
Yield: 4 servings

3/4 c Plain nonfat yogurt
1/4 c Prepared mustard, spicy or
1 ts Dried dill weed
1/2 ts Onion powder
1/2 ts Honey

Mix ingredients thoroughly in a small bowl. Serve on vegetables or fish.

Store any remaining sauce in a covered container in the refrigerator.

Yield: 1 cup


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