Side Pannel
Carrot Dill Sauce
Ingredients List
- 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)
Directions
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.
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.
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