Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 2 larges | Carrots |
| 1 teaspoon | Chopped fresh dill |
| 1 tablespoon | Arrowroot slurry |
| ½ teaspoon | Brandy |
| 1 teaspoon | Green onion tops, chopped fine |
| ½ teaspoon | 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 1½-2 cups.