Vegetables and Hard-Boiled Eggs with Anchovy Cream |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
1. 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.
2. Make sauce while vegetables are cooking: 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.
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