Haricots Verts And Carrots With Mustard And Chervil

Haricots Verts And Carrots With Mustard And Chervil
Haricots Verts And Carrots With Mustard And Chervil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/4

    cup whipping cream

  • 3

    tablespoons Dijon mustard

  • 3

    tablespoons butter

  • 1

    pound large carrots peeled, and cut 2" by 1/3" by 1/3" sticks

  • 2

    pounds haricots verts or slender green beans trimmed

  • Salt to taste

  • 3/4

    cup water

  • Freshly-ground black pepper to taste

  • 1/4

    cup chopped fresh chervil (or parsley)

Directions

Stir cream and mustard in small bowl to blend. Set aside. 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. This recipe yields 12 servings.

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