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.
Terry, did PippaG answer your question, or did you want to know about something else?
Please enter a valid email address.
Well played. You deserve a cookie.
A cocktail-inspired salad to repurpose all week long
1 Steak Salad, Countless Meals
Genius No-Churn Ice Cream
Salade Niçoise, Sans Recipe
Close Out Summer Grilling with a Bang
Far from Vanilla
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.