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

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)

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