Updated Wednesday, September 5th, 2007
Yield: Serves 4
Often substituted for parsley in French cooking, chervil is easy to grow and its taste is worth the extra space in your garden.
Melt butter in skillet. Sauté chervil until tender. Sprinkle with flour and stir until smooth. Slowly add stock and heat, stirring until blended. Remove from heat and add cream. Reheat and serve garnished with additional bits of chopped chervil.
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