Carrots in Horseradish Sauce

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

Yield: 2 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 16%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.7g
  • Carbohydrate: 22.7g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 273mg
  • Calcium: 0.0mg


  • 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


  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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