Haricots Verts and Carrots with Mustard and Chervil Recipe

Haricots Verts and Carrots with Mustard and Chervil Recipe

  • 1/4 cup whipping cream
  • 3 tablespoons Dijon mustard
  • 3 tablespoons butter
  • 1 pound large carrots, peeled, cut into 2×1/3×1/3-inch sticks
  • 2 pounds haricots verts or slender green beans, trimmed
  • 3/4 cup water
  • 1/4 cup chopped fresh chervil or parsley
  1. Stir cream and mustard in small bowl to blend. Set aside.
  2. Melt butter in heavy large deep skillet over medium-high heat. Add carrots and sauté 3 minutes. Add haricots verts; sprinkle generously with salt. Pour 3/4 cup water over. Cover and boil until vegetables are crisp-tender, stirring occasionally, about 8 minutes. Uncover; boil until water evaporates, about 2 minutes. Add cream mixture to vegetables and stir until coated, about 1 minute. Season to taste with salt and pepper. Add chervil and toss to blend. Transfer to bowl and serve.
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