Carrot Dill Sauce Recipe - Cooking Index
Carrot Dill Sauce Recipe - Cooking Index
| 2 | Carrots (large) | |
| 1 teaspoon | 5ml | Chopped fresh dill |
| 1 tablespoon | 15ml | Arrowroot slurry |
| 1/2 teaspoon | 2.5ml | Brandy |
| 1 teaspoon | 5ml | Green onion tops - chopped |
| 1/2 teaspoon | 2.5ml | 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.
Makes 1 1/2-2 cups.
Source:
Chile Pepper Magazine
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