• 1serving
  • 10minutes

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Nutrition Info . . .

VitaminsA, B3, B9, C, E
MineralsNatrium, Potassium

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped olives

  2. 1 cup creme fraiche

  3. 3 tablespoons chopped parsley leaves

  4. Salt and freshly ground black pepper

  5. 1 bunch baby carrots, peeled

  6. 1 pound fingerling potatoes, boiled and halved lengthwise

  7. 1 head fennel, thinly sliced

  8. 2 to 3 baby zucchini, cut into 3-inch sticks

Instructions Jump to Ingredients ↑

  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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