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This root vegetable has a subtle taste of chestnut. To be enjoyed simply pan -fried to accompany all your meat dishes as well as fish.
Do you know the tuberous chervil?
This small root vegetable is not always very easily found but is really to taste and cook without moderation, it has a delicious little chestnut taste and a very tender texture.
The tuberous chervil also bears the name of chervil in bulb or its botrophyllian bulbeous botanical name (chaerophyllum bulbosum).
On the stalls at the market, do not confuse it with the parsnip which has a little the same shape. The tuberous chervil is quite small (about 5 cm long). Choose it well firm and dense, without dark tasks. Keep it rid of its tops wrapped in the kraft paper of your market gardener in the cellar or in a fresh room or in the vegetable tray of the refrigerator.
How to cook the tuberous chervil
The chervil is consumed raw (I have not yet tasted, to prepare like grated carrots it seems) or cooked.
Cook it peeled in simmered dishes, puree, roasted oven, in soup, pan-fried like here … a bit like all root vegetables (carrot, jet point, celery-rave, parsnips …). Be careful not to cook it too much, its flesh would then become a little floury.
Pan -fried tuberous chervil
With its delicious little chestnut taste, the tuberous chervil is an ideal dish accompaniment. The recipe is simple. We peel and emance onion and tuberous chervil. Olive oil is out of date.
To prevent standby
The cooking time depends on the size of your vegetable pieces.
Enjoy your food !
Enjoy
