Use
Use only fresh and green chervil
Cut only leaves.
Then chopp leaves with scissors or a sharp knife before adding to yourrecipe.
Note: Don't leave chopped chervil lying around for too long, otherwise it will lose is flavour.
This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chervil
Chervil is very similar in appearance to parsley, but its leaves are smaller, and its taste (delicate) is very different, sometimes with a slight hint of licorice.
32 K 4.4/5 (20 reviews)
Comment
Send by e-mail to a friend
Follow this page Back to preceding pageLast modified on: September 5th 2024
Other pages you may also like
Bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...October 15th 20241.18 M3.6
All the RSS feeds of cooking-ez.com
Cooking-ez.com offers you a number of RSS feeds that you can use as you wish. These feeds are updated automatically, according to their content.August 29th 2023202 K3.9
Ice-cream and sorbets
Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...August 12th 2024442 K4.0
Random menu...
This page presents you with a random 3-course menu: a starter, a main course and a dessert, based on the recipes on the site. You can change each dish individually, or all 3 at once, or request a menu that does not contain certain ingredients of your choice.October 27th 2024928 K3.9
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...June 3rd 2024738 K 413.6
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.