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Haricots Verts And Carrots With Mustard And Chervil

If you can't find fresh chervil, use fresh parsley instead.

Type: Vegetables
Courses: Side dish
Serves: 12 people

Recipe Ingredients

1/4 cup 59mlWhipping cream
3 tablespoons 45mlDijon mustard
3 tablespoons 45mlButter
1 lb 454g / 16ozLarge carrots - peeled, and
  Cut 2" by 1/3" by 1/3" sticks
2 lbs 908g / 32ozHaricots verts or slender green beans - trimmed
  Salt - to taste
3/4 cup 177mlWater
  Freshly-ground black pepper - to taste
1/4 cup 36g / 1.3ozChopped fresh chervil
  = (or parsley)

Recipe Instructions

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.

Bon Appetit, December 2001


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