If you can't find fresh chervil, use fresh parsley instead.
Recipe information
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
Preparation
Step 1
Stir cream and mustard in small bowl to blend. Set aside.
Step 2
Melt butter in heavy large deep skillet over medium-high heat. Add carrots and sauté 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.
