Brussels Sprouts and Baby Carrots with Zesty Mustard Sauce

3 tbs butter or margarine

3 tbs all-purpose flour

1/4 tsp salt

1/8 tsp pepper

2 cups milk

2 tbs Dijon-style mustard

1 tsp finely shredded lemon or lime peel

1 tbs lemon or lime juice

4 cups Brussels sprouts or two 10 oz pkg frozen Brussels sprouts

1 lb baby carrots or regular carrots, cut into 2 inch chunks

In a med saucepan melt butter or margarine. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in mustard, lemon peel, and lemon. Cook and stir 1 minute more. Remove from heat. Keep sauce warm.

Halve any large Brussels sprouts. In a 3-quart saucepan combine brussels sprouts, carrots and 1 cup water. Bring to just boiling; reduce heat. Uncover and simmer for 15 to 20 minutes or till vegetables are crisp-tender. Drain. Serve with sauce.

Makes 8 to 10 servings.

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Cajun Country -- New Iberia, Louisiana