Warm winter and autumn salads are a terrific substitute for the lighter leafier ones that we loved so much during the summer. I can eat salad all year long and it makes the perfect accompaniment to grilled or roasted meat, fish and poultry.
I received these chervil roots along with some gorgeous looking cep mushrooms from Erin at Wild Harvest. I was intrigued as I have never came across chervil roots before. As I love food and have a passion to discover ingredients that I have never seen before, I immediately set to work on cooking some of these rather unusual roots . They almost look like a white carrot or more precise a dwarf parsnip but have the distinct aniseed chervil taste. They are very pleasant indeed and as I discovered once boiled in salted water they almost have the texture of boiled parsnips. I finished them off