Food recipes
Haricots Verts and Carrots with Mustard and Chervil
Haricots Verts and Carrots with Mustard and Chervil Ingredients: cream, whipped, cream topping, pressurized mustard, prepared, yellow butter, without salt carrots, raw beans, snap, green, raw water, bottled, generic p...
Haricots Verts and Carrots with Mustard and Chervil
Ingredients:
cream, whipped, cream topping, pressurized
mustard, prepared, yellow
butter, without salt
carrots, raw
beans, snap, green, raw
water, bottled, generic
parsley, fresh
Directions:
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 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.
Ingredients:
cream, whipped, cream topping, pressurized
mustard, prepared, yellow
butter, without salt
carrots, raw
beans, snap, green, raw
water, bottled, generic
parsley, fresh
Directions:
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 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.