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Creamed Carrots and Zucchini
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.
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