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
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 sauté 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.