Roasted vegetables (tri-color carrots, parsnips, purple cauliflower, celery) with herb (parsley and French chervil) butter. Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of liquorice or aniseed. Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups.
Posted on: Sat, 29 Nov 2014 02:25:08 +0000
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