Haricots Verts And Carrots With Mustard And Chervil

By á-170456

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)

Preparation

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.