MUSTARD-GLAZED CARROTS
"Ever since I served these carrots on Thanksgiving a couple of years ago, this recipe is my most requested side dish at family dinners," says field editor Kelly Kirby of Westville, Nova Scotia.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain. Add the mustard, dill and butter; stir until butter is melted.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 172mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HARICOTS VERTS WITH SHAVED PARMESAN
Steps:
- Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.
- Serve immediately with shaved parmesan and freshly ground pepper.
Nutrition Facts : Calories 71 calorie, Fat 3 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 63 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams
HARICOTS VERTS AND CARROTS WITH MUSTARD AND CHERVIL
Categories Milk/Cream Herb Mustard Vegetable Sauté Christmas Easter Thanksgiving Green Bean Carrot Winter Party Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- 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 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.
HARICOTS VERTS WITH MUSTARD VINAIGRETTE
Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
- Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
- Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.
HARICOTS VERTS WITH MUSTARD SEEDS AND TOASTED COCONUT
Time 20m
Yield Makes 2 servings
Number Of Ingredients 4
Steps:
- Cook beans in a 3-quart saucepan of boiling salted water until crisp-tender, about 3 minutes, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
- Heat 1/2 tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook coconut, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Cook mustard seeds in remaining 1/2 tablespoon oil over moderately high heat, covered, shaking skillet, until popping subsides, about 1 minute.
- Add beans to skillet with salt to taste and sauté, stirring occasionally, until heated through. Serve sprinkled with coconut.
HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE
The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
- Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
- Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.
HARICOTS VERTS WITH MUSTARD VINAIGRETTE
I like to serve these chilled haricots verts with lamb-their crunch and acidity cut the richness of the meat. Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to 1 day. Refrigerate the vinaigrette separately, up to 1 day; bring to room temperature before serving.
Yield serves 2
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to the boiling water, then add the haricots verts; cook just until the beans are bright green all over, 1 to 2 minutes.
- Drain the beans; rinse immediately with cold water. Transfer to the ice-water bath. When chilled completely, drain; pat dry.
- Put the shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in the mustard. Whisking constantly, pour in the oil in a slow, steady stream until emulsified. Set aside until ready to dress the beans; whisk before using.
HARICOTS VERTS, CORN AND CARROT SALAD
Categories Bean
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper. Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces. In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
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