Haricots Verts and Carrots with Mustard and Chervil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If you can't find fresh chervil, use fresh parsley instead. Ingredients:
1/4 cup whipping cream |
3 tablespoons dijon mustard |
3 tablespoons butter |
1 pound large carrots, peeled, cut into 2x1/3x1/3-inch sticks |
2 pounds haricots verts or slender green beans, trimmed |
3/4 cup water |
1/4 cup chopped fresh chervil or parsley |
Directions:
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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