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.
- 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
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.
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.
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