1 lb. fresh baby carrots with tops
4 tbsp. water
2 tsp. butter, melted
1 tsp. flour
2 tbsp. milk
1/4 c. light sour cream
1 1/2 tsp. horseradish
1/8 tsp. white pepper
1/8 tsp. dry mustard

Scrape carrots and leave 1/2 inch of green top of. Place carrots in steamer with water and microwave 8 to 10 minutes or until carrots are tender. Drain and set aside. In small saucepan over medium heat, melt butter. Stir in flour until a paste forms. Add milk gradually and continue to stir. Cook 1 to 2 minutes until sauce thickens. Add sour cream, horseradish, pepper and mustard and stir to blend well. Cook for one additional minute. Place carrots on large serving dish and pour sauce over carrots.