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Herb crème fraîche

updated

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Ingredients for 6 servings:

  • 400 g crème fraîche
  • 1 bunch of parsley, flat, very large bunch!
  • 1 bunch of chives
  • ½ bunch of dill
  • 2 cloves garlic
  • ½ tsp salt
  • pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Perfect for grilling, baked potatoes or stuffed mushrooms

Pour the crème fraîche into a bowl. Finely chop the herbs and garlic, add to the bowl, and mix all ingredients thoroughly. Season with salt and pepper. Let it marinate in the refrigerator for about 1 hour. It’s important that the herb bunches are large. More is better, so if in doubt, buy an extra bunch. It’s perfect as a dip, for example, for baked potatoes or for stuffing grilled mushrooms. It’s also great for spreading on thin fish fillets, such as cod, rolling them up, wrapping them in aluminum foil, and grilling, then adding more dill if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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