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Haricots Verts And Carrots With Mustard And Chervil

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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)

Details

Servings 12

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.

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