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Carrots in Horseradish Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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