Substituting parsley and fennel fronds for chervil...
I'm making the angel hair with leeks recipe that was posted on this site a little while ago and it calls for chervil. That was unavailable at my grocery store, but I do have fresh parsley and fennel fronds in the house (which a Google search tells me is a reasonable substitute). What I can't seem to find is amounts. Is it a 50/50 mix or should the blend favor more of one herb over another? I've not cooked with chervil before, so I don't know exactly what harmony I should be shooting for here.
Thanks!
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2 Comments:
Chervil is next to impossible to find in the stores, so I grow my own. It has a very delicate flavor of licorace like fennel so you may be on the right track. You could start out with your 50/50 blend and taste and if need be add more.
janaatwg at 1:44PM on 09/12/09
Thank you!
Amandarama at 1:57PM on 09/12/09