Spring vegetables like you've never tried them before! The rich, salty flavour of anchovy butter brings out the unique taste of Jersey Royals and makes a beautiful pairing with steamed asparagus and broccoli. Any leftover butter works well with barbecued steak.
Jersey Royals with anchovy butter and spring vegetables
Ingredients
4
people
-
Spring vegetables
- 1 pack
- 1 pack
- 1 pack
-
To serve
- 1 tbsp
-
Anchovy butter
- 100 g
- 1 tin
- 1
- 0,25
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Preparation
Begin by preparing the anchovy butter. Grind the anchovies, garlic and a small squeeze of lemon juice together in a pestle and mortar (or food processor) to form a paste.
Beat in the butter until evenly incorporated, then scrape the butter out onto a large piece of cling film and form it into a rough sausage shape. Refrigerate until firm, or until you're ready to serve the vegetables.
Chop the Jersey Royals into even sized chunks and place in a pan of salted water. Bring up to the boil, simmering for 15-20 minutes until cooked through.
In a separate pan, boil or steam the broccoli and asparagus for 3-5 minutes, until cooked through but retaining a little bite.
Drain the vegetables and return to a large pan (or keep the potatoes separate, if you'd prefer). Add a generous knob of anchovy butter, cover the pan with a lid and shake well until the vegetables are evenly coated. Add the parsley to the pan and shake again, then pour into a serving dish.
