Chervil
From Cookipedia
Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a faint taste of liquorice.
Great with:
- Asparagus
- Broad beans
- Green beans
- Beetroot
- Carrot
- Chicken
- Cream cheese
- Eggs
- Fennel
- Fish and seafood
- Lettuce
- Peas
- Potatoes
- Tomatoes
- Turkey
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