I have a question about the ingredient "3/4 cup crème fraîche" on the recipe "Parsnip and Potato Mash" from merrill.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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?
Finding the strength to keep cooking in America.
My Mother's Persian Zucchini Stew
The Yellowest Yellow Cake
Go On, Spread Out
The Unsung Vegetable You're Crazy About
Your #1 Loves