Grated chervil - 1kg

Ancestry of Chervil Chervil comes from the Apiaceae family. It comes from the region around the Black Sea and the Caspian Sea. It is cultivated in Europe. Uses of Chervil Its pointed, falling leaves are used to flavor fish, salad, soup, eggs, turkey stuffing and meat dishes. Herb blends like French Fines contain chervil. Chervil has a delicate herbal aroma reminiscent of anise. In some parts of Europe chervil root is eaten as a vegetable. Chervil is used especially in French cuisine. It is used like parsley leaves - mostly with fish, egg dishes, salads and on carrots. R E Z E P T SUGGESTIONS Wild Rice Soup 1 cup uncooked rice 1/4 cup butter 3 cups sliced mushrooms 1/2 cup celery leaves, shredded 1/2 cup flour 3 cups vegetable stock 1/2 cup dry sherry 1 tablespoon camppot pepper 1/2 teaspoon fleur de sel 1/ 2 teaspoons white pepper 1/2 teaspoon Jamaican curry 1/2 teaspoon brown mustard flour 1/2 teaspoon paprika delikatess 1 tablespoon grated parsley 1 tablespoon grated chervil Put the cup of rice in a saucepan, pour in 2 1/2 cups of water and let it simmer. until it's soft. Melt the butter in a pan, sauté the onion until translucent, add the mushrooms, sauté until the water has evaporated, add the vegetable broth with the flour and the spices, allow to boil gently. Arrange on plates and serve. Buy chervil from Eder Gewürze, you always get fish quality