| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 2 | Cups | ||
INGREDIENTS
| 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) |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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