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  • noun

Synonyms for chervil

aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads

fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach

References in periodicals archive ?
Add the chopped chervil and dress well with the agrodolce vinegar and olive oil, but don't overdo it (the dressing will soften the asparagus).
c) The award-winning chef added the herbs chervil and parsley to the dish before serving the food to his guests.
Into a bowl add the soft butter, hazelnuts, softened shallots, lemon zest, and chervil. Mix and season to taste with salt and pepper.
5 Garnish with chervil, drizzle of extra virgin olive oil with some pepper ground over.
Pour the soup into pre-warmed cups or bowls and top with a spoon of diced potato, a few asparagus tips and a pretty sprig of chervil. 10.
SERVES 4 INGREDIENTS 150g farro (find it in the grains aisle at supermarkets) Salt and black pepper 3 tbsp olive oil 1 large head of radicchio 1 tbsp balsamic vinegar 1 clove of garlic, crushed Pinch of brown sugar 1 tbsp chopped fresh marjoram 125g mixed salad leaves 4 figs, quartered Seeds of half a pomegranate 100g blue cheese, crumbled Handful of chervil, to garnish (optional)
Have you tried growing coriander, chervil, or fennel?
Sea bass with sweet potato & tomato (for 2) INGREDIENTS: For the sea bass: 1 whole sea bass, scaled, gutted and gills, head and tail removed; 1tbsp olive oil; 2tbsp chopped fresh chervil; 1tbsp chopped fresh dill; 1tbsp fresh thyme, leaves only; salt and freshly ground black pepper.
I had Brixham plaice fillet stuffed with salmon mousse in a smoked salmon, saffron and chervil sauce (pounds 13).
Chervil is attempting to build on a Lingfield Polytrack victory, while Tender Moments, third last time, attempts to land a second course and distance success.
The main body of the handbook consists of 15 chapters covering key spices and herbs from allspice, chervil, thyme and lavender to mustard, parsley and vanilla.
1 tablespoon sweet butter 2 to 3 eggs 2 ounces Beaufort cheese, shredded Small handful of chopped chervil Melt the butter over medium-high heat.
INGREDIENTS 3 slices sourdough 4 tbsp olive oil 1 tbsp thyme leaves 1 tbsp capers Half a lemon, juiced 2 tsp Dijon mustard 4-6 nectarines, halved and stoned Bunch of basil 50g sorrel or spinach leaves Handful of chervil and tarragon 2 tbsp ricotta 100g prosciutto Handful of roasted hazelnuts, chopped
starter INGREDIENTS For the Parmesan straws (makes 18): 200g/7oz ready-made, all-butter puff pastry 1 medium free-range egg 2tbsp finely chopped chives 3tbsp finely grated Parmesan 1tsp white sesame seeds 1tsp black sesame seeds A pinch of paprika For the soup: 800g/13/4lb asparagus (about 50 spears) 2 medium onions 1 small leek 2tbsp olive oil 750ml/26floz chicken stock 150ml/5floz creme fraiche 1tbsp finely chopped chives Salt & freshly ground black pepper For the garnish: The asparagus tips from the 800g asparagus 6 small new potatoes 30g/1oz butter A handful of fresh chervil METHOD 1.