- 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
- 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.
- 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.