Chervil Cream Recipes

CHERVIL CREAM

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; stir in 1 tablespoon salt. Add chervil. Return to a boil; cook until bright green, about 30 seconds. Using a slotted spoon, immediately transfer to ice-water bath. Drain, and chop coarsely.
• Process chervil with 1/4 cup cold water in a food processor until very finely chopped. Pour through a fine-mesh sieve; discard liquid. Whip cream in a medium bowl until thick and fluffy but still pourable; stir in chervil, and season with salt.

TINY BAKED POTATOES WITH CHERVIL CREAM

Steps:

• 1. Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake in the center of the oven and bake until they are tender, about 30 minutes.
• 2. While the potatoes are baking, mince the chervil and fold it into the crème fraîche. Season to taste with salt and pepper.
• 3. When the potatoes are baked, remove them from the oven and split each one down the center. Gently push the ends of the potatoes together to open them up, and season them inside with salt and pepper, and a large dollop of crème fraîche. Serve the remaining crème fraîche alongside.

CHICKEN IN HORSERADISH AND CHERVIL SAUCE

Steps:

• Put the chicken in a large casserole with the onion, carrot, bay leaves, peppercorns, and salt. Add enough water to cover the chicken, then bring to a boil and simmer for 1 hour, or until the meat is white. Carefully lift the chicken from the broth and let cool. Strain the broth and save 2 1/2 cups for the sauce.
• Make the sauce. Melt the butter in a large pan. Add the sliced artichokes and fennel and cook for 2 minutes. Sprinkle the flour over the vegetables and stir until the flour and butter have combined. Pour in half the reserved chicken broth and stir until smooth. Add the remaining chicken broth and the horseradish and bring to a boil. Add the cream and salt and pepper and return the sauce to a boil, then decrease the heat to a simmer.
• Remove the skin and bones from the chicken. Break the meat into medium-size pieces. Stir the chicken and chervil into the sauce and let it simmer for a couple of minutes, or until the chicken is heated through. Season with salt and pepper and serve with boiled potatoes.