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  Chervil
Chervil is a mild herb similar to parsley but with a more subtle taste. It is best added just before serving as flavour is quickly lost. Add to salads or sprinkle lightly over cooked vegetables or soup. It goes well with egg or cheese dishes, meat, poultry and fish.


CHERVIL HINTS

Add chopped chervil to scrambled eggs.
Add chopped chervil to vinaigrette dressings for a delicate
favourful dressing.
Insert sprigs of chervil into a roast chicken.
Put sprigs of chervil inside whole baked fish.
Add chopped chervil to the cooking water for peas or beans.
Finely chop chervil, tarragon and parsley and add to green salads.
Add finely chopped chervil to Hollandaise or Bearnaise sauces.
Add chervi to tomato suaces for pastas or pizzas.
 
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