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This root vegetable has a subtle chestnut flavor. To be enjoyed simply pan-fried to accompany all your meat and fish dishes.
Do you know tuberous chervil?
This little root vegetable is not always very easy to find but is definitely worth tasting and cooking without moderation, it has a delicious little chestnut taste and a very soft texture.
Tuberous chervil also goes by the name bulb chervil or its botanical name bulbous chervil (Chaerophyllum bulbosum).
On the market stalls, do not confuse it with the parsnip which has somewhat the same shape. Tuberous chervil is quite small (about 5 cm long). Choose it that is firm and dense, without dark spots. Store it, free of its tops, wrapped in your market gardener’s kraft paper in the cellar or in a cool room or in the vegetable drawer of the refrigerator.
How to cook tuberous chervil
Chervil can be eaten raw (I haven’t tried it yet, it seems to be prepared like grated carrots) or cooked.
Cook it peeled in simmered dishes, in purees, roasted in the oven, in soup, in pan-fried dishes like here… A bit like all root vegetables (carrot, Jerusalem artichoke, celery root, parsnip…). Be careful not to overcook it, however, as its flesh will become a little floury.
Pan-fried tuberous chervil
With its delicious chestnut taste, tuberous chervil is an ideal accompaniment to a dish. The recipe is simple. We peel and slice the onion and tuberous chervil. We fry in olive oil.
To prevent sleep
The cooking time depends on the size of your vegetable pieces.
Enjoy your food !
Enjoy