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Chervil

Explore 14 recipes, 3 articles, 4 videos, and more

Roasted Vegetables

Ingredients
  • 8-10 Brussels sprouts, (about 8 ounces)
  • 8 cipollini onions, (about 4 ounces)
  • 1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
  • 1 parsnip, peeled, halved lengthwise, and cut into 1-inch pieces
  • 1 medium turnip, peeled, trimmed, cut into 1-inch pieces
  • 2 medium red potatoes (about 12 ounces), cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons coarsely chopped parsley
  • 1 tablespoon fresh chervil sprigs
  • 1 tablespoon fresh thyme leaves
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Parisian Cuisine - Ratatouille and Frieze Salad

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Onion Crusted Pompano Fish

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Herb-Filled Omelet

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Montpelier Butter

Ingredients
  • Coarse salt
  • 6 spinach leaves, well washed
  • 2 shallots, finely chopped
  • 1/2 bunch watercress leaves
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 2 tablespoons fresh chervil leaves
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon fresh tarragon leaves
  • 2 cornichons, rinsed and chopped
  • 4 salted anchovy fillets, rinsed, soaked in water for 10 minutes, and back bones removed
  • 2 tablespoons salted capers, rinsed and drained
  • 1 small garlic clove
  • 1/4 teaspoon cayenne pepper
  • Freshly ground black pepper
  • 3 hard-cooked large egg yolks
  • 2 large raw egg yolks
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon white-wine vinegar
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Chervil Cream

Other Ideas:
Cream, Cream sauce
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Striped Bass with Herbs

Ingredients
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup finely chopped fresh chervil
  • Juice and zest of 2 lemons
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 cups water
  • 1 cup white wine
  • 1 shallot, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 4 (6 ounce) skinless wild striped bass fillets, about 1-inch-thick
  • Green salad, for serving
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Spring Salad with Herbs

Time:15 mins
Ingredients
  • 2 heads escarole, trimmed and torn into bite-size pieces
  • 2 heads frisee, trimmed and torn into bite-size pieces
  • 8 Belgian endives, cored and cut into 1/2-inch pieces
  • 2 cups mixed tender fresh herb sprigs, such as tarragon, parsley, dill, and chervil
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons white-wine vinegar
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