COMMENTS: This is a nice sauce to serve over Potato or Salmon Croquettes. *Arrowroot slurry is cornstarch mixed with a little water.

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 to 2 cups.