Page 1 of 1

Creamed Carrots and Zucchini

PostPosted: Sat Jun 14, 2008 11:34 pm
by Audrey
Creamed Carrots and Zucchini

2 small unpeeled zucchini, sliced
8 baby carrots
2 tablespoons butter
2 tablespoons flour
3 tablespoons nonfat dry milk

Cook carrots in boiling salted water for about 15 minutes. Add zucchini for last 5 minutes. Drain, reserving liquid. Melt butter in saucepan; remove from heat and stir in flour. Mix nonfat dry milk with carrot/zucchini liquid to make 1 cup milk. Add to saucepan. Return to heat. Cook over low heat, stirring constantly, until thickened. Add carrots and zucchini and heat a little longer.