haricots-verts-and-carrots-with-mustard-and-chervil-106001.json

{
    "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 saut\u00e9 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": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Herb",
        "Mustard",
        "Vegetable",
        "Saut\u00e9",
        "Christmas",
        "Easter",
        "Thanksgiving",
        "Green Bean",
        "Carrot",
        "Winter",
        "Party"
    ],
    "title": "Haricots Verts and Carrots with Mustard and Chervil",
    "url": "http://www.epicurious.com/recipes/food/views/haricots-verts-and-carrots-with-mustard-and-chervil-106001"
}