Kitchen Dictionary: chervil
The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes.
Season: available year-round
How to store: Chervil does not dry well, so it is best when used fresh.
How to prepare: Use like parsley, though most flavor is lost when boiled.
Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison
Substitutions: parsley or taragon
Seared Pan-Fried Limed Scallops With Bacon, Chives and Chervil
|Calculated for 1|
|Amount Per Serving||%DV|
|Calories from Fat||(%)|
|Total Fat 0.0g||%|
|Saturated Fat 0.0g||%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||%|
|Dietary Fiber 0.0g||%|