Crudite With Olive-Creme Fraiche Dip Recipe

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1 cup creme fraiche

1 bunch baby carrots, peeled

Salt and freshly ground black pepper

1 head fennel, thinly sliced

2 to 3 baby zucchini, cut into 3-inch sticks

3 tablespoons chopped parsley leaves

1/2 cup chopped olives

1 pound fingerling potatoes, boiled and halved lengthwise

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