Crudite with Olive Creme Fraiche Dip

Ingredients

• 1/2 cup chopped olives
• 1 cup creme fraiche
• 3 tablespoons chopped parsley leaves
• Salt and freshly ground black pepper
• 1 bunch baby carrots, peeled
• 1 pound fingerling potatoes, boiled and halved lengthwise
• 1 head fennel, thinly sliced
• 2 to 3 baby zucchini, cut into 3-inch sticks

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