Carrots in Horseradish Sauce

Ingredients

• 2 cups scraped and carrot sliced
• 2.3 teaspoons flour all-purpose
• 2 teaspoons horseradish prepared
• 1.5 teaspoons butter reduced-calorie
• 2 tablespoons nonfat milk powder dry instant
• 1 Dash salt 
• 0.5 cup skim milk divided
• 1.5 teaspoons spicy brown mustard 

Equipment

• sauce pan

Directions

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.
3. 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.
4. Remove from heat; stir in horseradish, mustard, and salt.
5. Combine carrot and horseradish mixture; toss gently to coat.