How Do You Use Chevil Leaves In Cooking?
Chervil, a lovely plant with a lacy top that looks much like a carrot, can add a delicious, subtle flavor and attractive color to many dishes. Chervil is a favorite flavoring in French cooking, but unfortunately, this versatile herb has long been overlooked in American cooking. Add a spoonful of finely chopped chervil to scrambled eggs and try serving the chervil-flavored scrambled eggs on buttered toast. Chervil is delicious added to nearly any egg or cheese dish. Use chervil as a substitute, in equal measure, for fresh tarragon, parsley or fennel. Garnish grilled steak or chicken breasts with a sprinkling of fresh chervil. Stir 1 tbsp. of chervil into fresh potato salad or stir it into your pasta, cream soup or hot mashed potatoes. Mix chervil, parsley and coriander with extra virgin olive oil and wine vinegar. Serve it on a fresh lettuce and herb salad. Make a delicious herb butter with chervil. Mince 1 tsp. of chervil very finely and mix it 1/2 cup of softened butter along with a t
