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Carrots With Horseradish Cream


  • Serves 4.


  • 1 lb. baby carrots
  • 2 teaspoons butter
  • 1 teaspoon flour
  • 2 Tablespoons milk
  • 1/4 cup sour cream
  • 1-1/2 teaspoons prepared horseradish
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dry mustard


Place carrots in medium saucepan, adding enough water to cover. Bring to boil and cook carrots until tender. Drain. Melt butter in small skillet over low heat. Stir in flour and milk, stirring constantly, until thickened. Stir in sour cream, horseradish, pepper, and dry mustard. Warm through. Arrange carrots on serving platter and spoon sauce over carrots. Serve immediately.

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