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)

Reformed theology is all about grace deciding to treat people better than they deserve, for the sheer glory of it all. Sometimes Reformed culture doesn’t look like that, feel like that, taste like that. It gives people exactly what they deserve, as judged by the Reformed person. But who exalted him as judge in the first place? Our true Judge stepped down to become our Friend. That theology of grace must translate into the sociology of grace as we treat one another better than anyone deserves, for the sheer glory of it all.

Ray Ortlund

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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