Veggies can be a hard get-go for kids. So let them choose from the garden patch and they’ll end up eating everything without a scrap left. —Lorraine Caland, Shuniah, Ontario
Featured In:
31 Irresistible Veggie Sides
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forCream-of-the-Crop Veggies
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MY REVIEW
Reviewed Sep. 3, 2014
"My entire family really liked this recipe!"
MY REVIEW
Reviewed Jun. 21, 2014
"My husband really liked this. It reminded me of creamed peas,carrots and corn from yesteryears. I used sour cream instead of creme fraiche. I like to try making this again with creme fraiche and smaller amount of mayo next time. I think this will make most people very happy. Thanks for sharing."
