Chervil – Lacy French Parsley^™ Chervil

An important component in French cuisine, fresh leaves give a delicate anise flavor to salads, fish, chicken, scrambled eggs, cheese sauces and roasted vegetables.

Features
An important component in French cuisine, fresh leaves give a delicate anise flavor to salads, fish, chicken, scrambled eggs, cheese sauces and roasted vegetables.

Roasted Root Vegetables with Chervil
1 stick butter, melted
1 lb. baby potatoes, halved
1 lb. baby turnips
2 small onions, chunked
3 small cloves garlic, minced
2 tbsp. fresh chervil, chopped
salt and pepper
Preheat oven to 375?F. In a 2 to 3-quart baking dish, toss vegetables and herbs with the melted butter. Bake for 45 minutes. Uncover and increase heat to 425?F. Bake for another 15 to 20 minutes, stirring once, until vegetables are tender and lightly browned. Serves 6 to 8.