Olive-Parsley Dip with Crudités

Ingredients

• 1 medium head broccoli cut into bite-size florets
• 3 medium carrots cut into sticks
• 1 medium head cauliflower cut into bite-size florets
• 4  celery stalks cut into sticks
• 1 teaspoon dijon mustard 
• 1 pound fingerling potatoes cut in half lengthwise
• 2 medium garlic clove minced
• 1 teaspoon kosher salt 
• 5 teaspoons juice of lemon freshly squeezed
• 1 cup olives mixed such as cerignola, kalamata, and lucques coarsely chopped
• 0.3 cup parsley fresh italian finely chopped
• 1 bunch radishes ends trimmed cut in half
• 1 cup cream sour

Equipment

• bowl
• baking sheet
• sauce pan
• knife
• slotted spoon
• skimmer

Directions

1. For the crudités:Bring a large saucepan of heavily salted water to a boil over high heat.
2. Add potatoes and cook until tender when pierced with a knife, about 8 minutes.
3. Remove potatoes with a bamboo skimmer or slotted spoon and place in a single layer on a baking sheet; let water return to a boil.
4. Add cauliflower to the boiling water and cook until just tender, about 2 minutes.
5. Remove to the baking sheet with the potatoes and let water return to a boil.
6. Add broccoli and cook until just tender, about 2 minutes.
7. Combine all ingredients in a medium bowl and mix until incorporated, then taste and season with freshly ground pepper as needed.
8. Transfer to a serving bowl and serve with raw and blanched vegetables.