Haricots Verts and Carrots with Mustard and Chervil
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



1 Stir cream and mustard in small bowl to blend. Set aside.
2 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.

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