Menu Enter a recipe name, ingredient, keyword...

Haricots Verts And Carrots With Mustard And Chervil


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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)


Servings 12


Step 1

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.

You'll also love

Review this recipe

Carrots With Cognac Carrot And Sweet Radish In Vinegar - {Cu Cai Carot Chua}