Recipe information
Yield
Makes 12 Servings
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
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Preparation
Step 1
Stir cream and mustard in small bowl to blend. Set aside.
Step 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 crips-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.