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Haricots Verts and Carrots with Mustard and Chevril

Haricots Verts and Carrots with Mustard and Chevril


  • 3 tablespoons Dijon mustard
  • 1 pound large carrots, peeled, cut into 2x1/3x1/3-inch sticks
  • 2 pounds haricots verts or slender green beans, trimmed
  • 1/4 cup chopped fresh chervil or parsley

Recipe Preparation

  • 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 saut√© 3 minutes. Add haricots verts; sprinkle generously with salt. Pour 3/4 cup water over. Cover and boil until vegetables are crips-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.

Recipe by Jeanne Thiel Kelley,Reviews Section

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