Horseradish adds zing to the warm sour cream sauce Dolores Lueken of Ferdinand, Indiana often drapes over vegetables. "This sauce is incredibly quick to make," she writes. "And it really perks up cooked broccoli and cauliflower."
- 1 cup (8 ounces) reduced-fat sour cream
- 2 teaspoons prepared horseradish
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until heated through. Serve immediately. Yield: 1 cup.
Originally published as Horseradish Sauce for Veggies in Light & Tasty December/January 2002, p48
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