Purple sprouting broccoli, green beans & new potatoes with tarragon cream
Waitrose and Partners

Purple sprouting broccoli, green beans & new potatoes with tarragon cream

Diana Henry's vegetables are taken to the next level with the addition of a rich tarragon cream. Serve alongside chicken with watercress & lemon stuffing for the perfect roast.

4 out of 5 stars(2) Rate this recipe
Gluten freeVegetarianHealthySource of fibre1 of your 5 a day
  • Serves6
  • CourseSide
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins


  • 750g pack baby new potatoes
  • 2 x 230g packs purple sprouting broccoli
  • 450g pack green beans, topped but not tailed
  • 1 tbsp extra virgin olive oil
  • 1 shallot, finely chopped
  • ½ lemon, for squeezing

For the dressing

  • 1/2 x 20g pack tarragon, leaves chopped
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 145ml extra virgin olive oil
  • 3 tbsp double cream
  • Pinch sugar


  1. Make the dressing. Put the tarragon, vinegar, mustard and seasoning into a bowl. Using a fork to whisk, gradually add the extra virgin olive oil. Stir in 2 tbsp water and the cream, then add a pinch of sugar. Taste to see what you need to adjust. It might need a little more sugar or mustard. Set aside.

  2. Cook all the vegetables until tender. I boil the potatoes (about 20-25 minutes) and steam the broccoli and beans together, in a separate pan or over the potatoes for the last 5-10 minutes. Heat the olive oil in a small frying pan and sauté the shallot until soft but not coloured. Add a squeeze of lemon and season.

  3. Pat the potatoes, beans and broccoli dry with a clean tea towel (otherwise the moisture clings to them, diluting the dressing). Mix the vegetables together in a warm bowl, season, then add the shallots and dressing. Gently turn everything over and serve with the chicken.


Typical values per serving when made using specific products in recipe


1,697kJ/ 409kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars2 ratings