Carrot Drumsticks (P/c)
INGREDIENTS:
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)
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.