Carrot dill sauce

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.

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