Carrots in Horseradish Sauce

Oxmoor House
These zesty carrots are a perfect match for slices of lean roast beef and a tossed green salad.
2 servings.


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2 cups scraped and sliced carrot
2 1/4 teaspoons all-purpose flour
1/2 cup skim milk, divided
2 tablespoons instant nonfat dry milk powder
1 1/2 teaspoons reduced-calorie margarine
2 teaspoons prepared horseradish
1 1/2 teaspoons spicy brown mustard
Dash of salt


Arrange carrot in a vegetable steamer over boiling water. Cover and steam 6 to 7 minutes or until crisp-tender. Set aside, and keep warm.

Combine flour and 2 tablespoons skim milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 2 tablespoons milk, milk powder, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in horseradish, mustard, and salt. Combine carrot and horseradish mixture; toss gently to coat.

Created date

August 2009

Nutritional Information

Calories 135
Caloriesfromfat 16 %
Fat 2.5 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.7 g
Carbohydrate 22.7 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 273 mg
Calcium 0.0 mg