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.
- Serves6
- CourseSide
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 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
- ½ 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
Method
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.
Cook’s tip
When making this recipe for Rob Delaney on episode 1, season 3 of Dish, Angela Hartnett made a Dijon mustard, white wine vinegar and olive oil dressing instead.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,697kJ/ 409kcals |
|---|---|
Fat | 30g |
Saturated Fat | 6.4g |
Carbohydrates | 25g |
Sugars | 5.5g |
Fibre | 7.6g |
Protein | 7.5g |
Salt | 0.2g |