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.
Terry, did PippaG answer your question, or did you want to know about something else?