I have a question about the ingredient "3/4 cup crème fraîche" on the recipe "Parsnip and Potato Mash" from merrill.
A french sour cream (that's not quite as sour as American sour cream). It has a really rich tangy taste, and even a little bit pretty much makes anything (lentils, mashed potatoes, sauces, soups, a spoon) better. You can find it a specialty food shops but I've also seen it creeping into regular supermarkets.
Merrill is a co-founder of Food52.
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Well played. You deserve a cookie.
Alt. title: Pasta, what would we do without you?
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