I'm going to show you how to make
a wild garlic and spinach cream with crème fraîche.
Since there's a very short season with the wild garlic,
you can make it with other greens,
like... if it's the season of kale
or if it's the season of Swiss chard.
It's a nice cream to coat some vegetables
or to paint
a pumpkin before you roast it.
It brings a nice acidic and herbal touch to it.