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Cream-of-the-Crop Veggies

Total Time

Prep: 20 min. Cook: 15 min. + chilling


16 servings (3/4 cup each)

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


  • 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.

Nutrition 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.

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