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| Carrot Dill Sauce Recipe |
Category: Sauce
Rating:
N/A
Servings: 2
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Ingredients
2 large carrots
1 teaspoon chopped fresh dill
1 tablespoon arrowroot slurry
1/2 teaspoon brandy
1 teaspoon green onion tops, chopped fine
1/2 teaspoon butter (opt)
Cooking 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
sauce
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