CREAM-OF-THE-CROP VEGGIES RECIPE

Cream-of-the-Crop Veggies Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

Previous Next

3 quarts water
4 medium carrots, sliced
1-1/2 cups fresh or frozen peas
2 small yellow summer squash, halved and cut into 1/2-inch slices
1 pound fresh wax beans, trimmed and cut into 2-inch pieces
1 pound fresh green beans, trimmed and cut into 2-inch pieces
1/3 cup minced fresh chives
1/3 cup mayonnaise
1/3 cup creme fraiche or sour cream
3 tablespoons thinly sliced fresh basil
4 teaspoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven over high heat, bring water to a boil. Add carrots and peas; cook, uncovered, 3 minutes. Add squash and cook 1 minute longer or until crisp-tender. Remove vegetables and immediately drop into ice water. Drain and pat dry. Repeat with wax and green beans, cooking them separately until crisp-tender, about 3 minutes.
Place all vegetables in a large bowl. Sprinkle with chives; toss to combine.
In a small bowl, mix the remaining ingredients. Add to vegetables; toss gently to coat. Refrigerate, covered, 3-4 hours or until cold.
Yield: 16 servings (3/4 cup each).
Originally published as Cream-of-the-Crop Veggies in Taste of Home
June/July 2014
window._taboola = window._taboola || [];
_taboola.push({
mode: 'thumbnails-i',
container: 'taboola-native-stream-thumbnails',
placement: 'Native Stream Thumbnails',
target_type: 'mix'
});