Name: Carrot Dill Sauce
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)

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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