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Measurements

Title: Carrot Dill Sauce
Categories: Sauces
Yield: 2 Cups

2 lg Carrots
1 t Chopped fresh dill
1 tb Arrowroot slurry
1/2 t Brandy
1 t Green onion tops, chopped fine
1/2 t 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.


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