Haricots Verts And Carrots With Mustard And Chervil

Recipe Ingredients

1/4 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)

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.

Source:
Bon Appetit, December 2001

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