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Carrot Dill Sauce

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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. Makes 1 1/2-2 cups.

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