These zesty carrots are a perfect match for slices of lean roast beef and a tossed green salad.
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
How to Make It
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.