Cream-of-the-Crop Veggies Recipe

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Cream-of-the-Crop Veggies Recipe
Cream-of-the-Crop Veggies Recipe photo by Taste of Home
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Cream-of-the-Crop Veggies Recipe

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4.5 2 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

3/4 cup: 90 calories, 6g fat (2g saturated fat), 6mg cholesterol, 117mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. Place all vegetables in a large bowl. Sprinkle with chives; toss to combine.
  3. 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

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Reviews forCream-of-the-Crop Veggies

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MY REVIEW
veggiemama User ID: 4640590 188290
Reviewed Sep. 3, 2014

"My entire family really liked this recipe!"

MY REVIEW
rinshin User ID: 1384577 197449
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."

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