Vegetables and Hard-Boiled Eggs with Anchovy Cream
Info
Rating
Calories
472.0
Protein
15.0
Sodium
328.0
Fat
32.0
Ingredients
1 lb small yellow-fleshed potatoes such as Yukon Gold, peeled and quartered lengthwise
4 large carrots, cut diagonally into 1/2-inch-thick slices
1/2 lb haricots verts or regular green beans, trimmed
6 hard-boiled large eggs, peeled
4 flat anchovy fillets
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 1/4 cups heavy cream
Directions
Cook potatoes and carrots in a 6- to 8-quart pot of boiling salted water until tender, about 10 minutes. Transfer with a slotted spoon to a large platter and keep warm, covered loosely with foil. Add beans to simmering water and cook until just tender, 3 to 6 minutes. Drain beans in a colander and arrange on platter. Halve eggs and arrange on platter.
Cook anchovies and garlic in oil in a medium nonstick skillet over moderate heat, mashing anchovies with back of a fork, until anchovies are disintegrated and garlic is fragrant, about 2 minutes. Add cream and boil, stirring occasionally, until slightly thickened, about 3 minutes, then season with salt and pepper. Transfer to a sauceboat and serve with vegetables and eggs.
