Cook­ing tips

NZ Lifestyle Block - - PLANTS WITH A PURPOSE -

This light herb is ideal for del­i­cate­flavoured dishes.

Al­ways use chervil fresh and raw as cook­ing de­stroys the del­i­cate flavour and scent, or add to cooked dishes in the mo­ment just be­fore serv­ing.

Use the tiny sprigs in sal­ads and as a gar­nish.

It is de­li­cious chopped and mixed with semi-soft but­ter and added over hot cooked veges like asparagus, beans, aubergines, toma­toes, spinach, corn and pota­toes.

Chop into vi­nai­grette dress­ings.

Make chervil but­ter and chivry and freeze in small blocks for use up to two months.

Add chopped to omelettes just as the egg sets.

Scis­sor over cream soups at the last minute be­fore serv­ing.

Chop and use raw in all kinds of sal­ads.

Make chervil vine­gar for use in sauces and vi­nai­grette.

Bake fish in co­conut or evap­o­rated milk with a cou­ple of ta­ble­spoons of lemon or lime juice, then sea­son with sea salt, black pep­per, ground roasted co­rian­der seed and chopped chervil.

Use gen­er­ously - it is hard to overdo it!

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