Crudite with Olive-Creme Fraiche Dip (Aida Mollenkamp) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1/2 cup chopped olives |
1 cup creme fraiche |
3 tablespoons chopped parsley leaves |
salt and freshly ground black pepper |
1 bunch baby carrots, peeled |
1 pound fingerling potatoes, boiled and halved lengthwise |
1 head fennel, thinly sliced |
2 to 3 baby zucchini, cut into 3-inch sticks |
Directions:
1. In a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.
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