Haricots Verts And Carrots With Mustard And Chervil Recipe - Cooking Index
If you can't find fresh chervil, use fresh parsley instead.
Type: Vegetables1/4 cup | 59ml | Whipping cream |
3 tablespoons | 45ml | Dijon mustard |
3 tablespoons | 45ml | Butter |
1 lb | 454g / 16oz | Large carrots - peeled, and |
Cut 2" by 1/3" by 1/3" sticks | ||
2 lbs | 908g / 32oz | Haricots verts or slender green beans - trimmed |
Salt - to taste | ||
3/4 cup | 177ml | Water |
Freshly-ground black pepper - to taste | ||
1/4 cup | 36g / 1.3oz | Chopped fresh chervil |
= (or parsley) |
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 saute 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.
Source:
Bon Appetit, December 2001
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