3 ways to get the best out of chervil in your cook­ing

NZ Lifestyle Block - - PLANTS WITH A PURPOSE -

Chervil’s flavour is warm, del­i­cate, slightly sweet and aniseedy, and never harsh or over­whelm­ing. It has a smaller amount of es­tragole than tar­ragon, the com­pound giv­ing the lat­ter its strong scent and flavour.

CHERVIL en­hances the flavour of other herbs which is why it is an in­dis­pens­able in­gre­di­ent of the French-in­spired fines herbes, along with pars­ley, chives and tar­ragon.

IT SHINES with rather bland flavours such as in an egg omelette, with steamed veg­eta­bles, chopped over baked potato with olive oil and sea salt, or sprin­kled over sautéed scal­lops.

IT IS part of the clas­sic French ‘sauce chivry’, a white sauce made with herbs and white wine. A chivry but­ter can be made with chopped pars­ley, chervil, chives, tar­ragon and salad bur­net (if avail­able), mashed with but­ter then re­frig­er­ated (or frozen) for a mouth-wa­ter­ing ad­di­tion to hot veges, roast chicken or baked fish, or for flavour­ing white sauces.

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