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Recipe & Guide - Chervil
Add a flavourful French accent to a variety of dishes. Your nose will give you a hint of chervil's sweet, delicate flavour, and its leaves yield a heavenly scent.
With a taste reminiscent of anise with a hint of licorice, this member of the carrot family is as popular as parsley in classic French cooking.
Chervil, also known as beaked parsley, is a prime ingredient of the fines herbs that French chefs use to flavor their savory soups and sauces. The pale, delicate leaves also add spice and zestiness to salads, fish, soups, eggs, chicken, veal and lamb. In some areas of Europe, the root of the chervil plant has been eaten as a vegetable since ancient Roman times — in fact, chervil's name is derived from the Latin for "herb of joy." Grown in the Black Sea region of Southern Russia, chervil has crossed the Atlantic to arrive in the kitchens of North America, but is used infrequently.
This is most unfortunate, as chervil's delicate flavour blends well with other herbs and enhances the flavour of other ingredients in a recipe. Selection and Storage
Chervil, like many herbs, is sold by the bunch. Look for feathery, delicate, light-green leaves with chervil's distinctive heady aroma.
Avoid those with limp, wilted leaves or brown spots. It can be stored in the refrigerator in a plastic bag for a day or two, but chervil's fragile nature prevents it from being dried or frozen for later use.
Preparation and Eating Tips
Wash chervil thoroughly, then dry on paper towels. Chervil may be chopped fine to add to your favourite dishes, or add whole sprigs as a garnish. Cooking causes chervil's aroma and flavour to fade, so add it at the last possible moment to stews and soups, just as you would parsley. Use it in sauces, dressings, salads and stuffings, or in any recipe that calls for chives.
Chervil especially complements the flavour of fish and chicken. PEAS WITH A FRENCH ACCENT – 30 min 1 1/2 tablespoons unsalted butter
3 cups young peas, shelled
18 pearl onions, peeled
1 small bunch chervil
1/3 cup water
1-1/2 tablespoons sugar
1 teaspoon salt 1. Melt butter in a heavy saucepan over medium heat. Add peas and onions to the pan and stir gently for a few minutes.
2. Tie the chervil with kitchen twine and add along with the water, sugar and salt. Cover and cook gently until peas are tender, about 15 to 25 minutes. Remove the chervil and serve. Serves 6. Nutrient Analysis per Serving:
Calories-99
Protein-4g
Carbohydrate-15g
Fat-3g
Dietary Fibre-4g
Sodium-450mg
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Recipe & Guide - Chervil
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