8 med. carrots, thinly sliced
1 tbsp. butter
1 tbsp. flour
1 c. milk
1 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped chives

Cook carrots in small amount of water for 10-12 minutes. Remove from heat and drain. Melt butter in a saucepan. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until mixture is thick and bubbly. Stir in mustard, salt and pepper. Add carrots to sauce and heat. After serving, sprinkle with chives.