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6 Comments
AriH
June 18, 2014
I occasionally make chervil soup when I have a lot to use up - so delicate and delightful. It is indeed a race against time when growing it because one moment it's green and fresh, the next the plant bolts to bloom and set seed and it becomes more coarse and tough.
ChefJune
June 16, 2014
Love chervil. but it is not easy to grow and it is hard to find. When I do, I like to buzz it up inthe Cuisinart with some panko bread crumbs and dried mustard. Then I store it in the freezer and have it for "a while" for making crusty broiled fish fillets. I use it fresh for Cervelle de Canut https://food52.com/recipes/search?q=cervelle+de+canut.
Phyl M.
June 16, 2014
Recently had chervil at Girasol Restaurant in Studio City. It was a touch sweetened with possibly powdered sugar and sprinkled over a wonderful ricotta tart with a macadamia/graham crust. Very tasty herb. Looking for it toadd to my garden any hints on a source?
the T.
June 15, 2014
Love love love chervil. But when I grow it it's a race against time, because eventually the ants will start an aphid ranch on it as soon as it's really warm.
AdeleK
June 14, 2014
I like to use it in scrambled eggs and omelets, possibly with a little tarragon. I also use it in my fresh or dried Herbs de Provence mixture. It is also great as a fish seasoning and in sauces.
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