Ingredients

1 lb. baby carrots
1 large shallot, very thinly sliced

Sauce
1-Tbs. light margarine
1 Tbs. coarsely ground mustard
2 tsp. fresh limejuice
Generous sprinkle of pepper
2 Tbs. minced fresh parsley

Directions

Steam carrots and shallot for 8 to 10 minutes, or until tender. Set aside.  For sauce, melt margarine in a small skillet over medium heat. Add remaining sauce ingredients except parsley. Cook until thoroughly heated, stirring constantly.  Transfer sauce to a medium bowl. Stir in parsley and carrot mixture. Serve hot or cover and refrigerate to serve chilled.

Yield: 6 Servings.

Nutritional Information Per Serving: Calories: 58; Fat: 2 grams; Carbohydrates: 10 grams; Protein: 2 grams; Sodium: 59 mg; Cholesterol: 0 mg.  Exchanges: 2 Vegetable