Haricots Verts and Carrots with Mustard and Chevril

Name: Haricots Verts and Carrots with Mustard and Chevril
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