Vegetables and Hard-Boiled Eggs with Anchovy Cream

• 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

1. Cook potatoes and carrots in a 6- to 8-quart pot of boiling salted water until tender, about 10 minutes.
2. Transfer with a slotted spoon to a large platter and keep warm, covered loosely with foil.
3. Add beans to simmering water and cook until just tender, 3 to 6 minutes.
4. Drain beans in a colander and arrange on platter.
5. Halve eggs and arrange on platter.
6. 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.
7. Add cream and boil, stirring occasionally, until slightly thickened, about 3 minutes, then season with salt and pepper.
8. Transfer to a sauceboat and serve with vegetables and eggs.

yellowfleshed potatoes, carrots, haricots verts, eggs, anchovy, garlic, extravirgin olive oil, heavy cream

Taken from www.epicurious.com/recipes/food/views/vegetables-and-hard-boiled-eggs-with-anchovy-cream-105916 (may not work)