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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.47 Kcal (1589 kJ) | ||
| Calories from fat | 299.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.24g | 51% | |
|---|---|---|---|
| Cholesterol | 331.13mg | 110% | |
| Sodium | 167.04mg | 7% | |
| Potassium | 903.35mg | 19% | |
| Total Carbs | 29.41g | 10% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 13.58g | 27% | |
| Vitamin C | 27.8mg | 46% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 91.5mg | 508% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 103.35 Kcal (433 kJ) | ||
| Calories from fat | 81.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 51% | |
|---|---|---|---|
| Cholesterol | 90.18mg | 110% | |
| Sodium | 45.5mg | 7% | |
| Potassium | 246.04mg | 19% | |
| Total Carbs | 8.01g | 10% | |
| Sugars | 1.34g | 20% | |
| Dietary Fiber | 1.06g | 16% | |
| Protein | 3.7g | 27% | |
| Vitamin C | 7.6mg | 46% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 24.9mg | 508% | |
| Calcium | 25mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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