Haricots Verts and Carrots with Mustard and Chervil

• 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.
2. Set aside.
3. Melt butter in heavy large deep skillet over medium-high heat.
4. Add carrots and saute 3 minutes.
5. Add haricots verts; sprinkle generously with salt.
6. Pour 3/4 cup water over.
7. Cover and boil until vegetables are crisp-tender, stirring occasionally, about 8 minutes.
8. Uncover; boil until water evaporates, about 2 minutes.
9. Add cream mixture to vegetables and stir until coated, about 1 minute.
10. Season to taste with salt and pepper.
11. Add chervil and toss to blend.
12. Transfer to bowl and serve.

whipping cream, mustard, butter, carrots, haricots verts, water, chervil

Taken from www.epicurious.com/recipes/food/views/haricots-verts-and-carrots-with-mustard-and-chervil-106001 (may not work)