Dried chervil and its main components. Useful properties of the spice and restrictions on its use. Top 10 dishes with this product.
Harm and contraindications to the use of dried chervil
Quite often, tasty things are not healthy foods. What works for one person may become unacceptable food for another person. With all the indisputable advantages of the sounded seasoning, it is not suitable for everyone.
Contraindications to dried chervil relate to the following health problems in humans:
- Personal intolerance to the product … It is expressed in most cases in urticaria and even laryngeal edema. At the slightest risk of a tumor of the mucous membranes of a person, dried chervil must be excluded from your diet.
- Pregnancy … In this responsible period for a woman, it is worth minimizing the use of any spices. Giving the usual dishes a special aroma, they nevertheless irritate the mucous membrane of the stomach of the expectant mother.
- Breastfeeding … A newborn can refuse milk from a mom who likes to include spices in her diet. In the first six months of their life, children suffer from bloating and gas, so the consumption of dried chervil by their parents can aggravate the problem.
- Obstruction of the biliary tract … Such a pathology can threaten not only health, but also human life. The use of any seasonings for this disease is unacceptable even in the stage of remission.
Dried chervil recipes
The daily diet can really be varied with food that does not require excessive physical strength and material costs. Recipes with dried chervil can be represented as follows:
- Mediterranean soup … A similar first course is made from 400 g of king prawns, 200 g of halibut and mullet fillets, 250 g of scallops and 100 g of squid. The voiced seafood must be boiled until half cooked and cooled. 60 g of bacon should be fried with butter, 0.5 tsp. flour, 1 onion, 1 tsp. chervil and 2 cloves of garlic. When the meat becomes soft, add 100 ml of dry white wine, 500 g of boiled potatoes, 1 tablespoon to it. heavy cream, bay leaf, ground white pepper and seafood along with the broth in which they were cooked. The soup must be brought to a boil over low heat and then let it brew for half an hour.
- Honey soup … 4 turnips should be cut into small pieces and fried in butter and 1 tbsp. honey until half cooked. Add 200 ml of milk and 500 ml of vegetable broth to the resulting mass. The turnips then need to be removed and rubbed through a sieve. The resulting puree must be returned to the broth along with 3 pieces of fried mushrooms and 0.5 tsp. dried chervil.
- Remoulade … This sauce is prepared on the basis of herbs, vegetables and fish. 200 g mayonnaise, 2 tablespoons lemon juice, 3 tbsp. sour cream and 1 tbsp. mustard must be mixed thoroughly. To the resulting mass, add 10 g of sardines, a little green onions, parsley, 5 g of dried chervil, 5 g of capers and one pickled cucumber. The sounded ingredients must be processed in a mixer, and then salt and pepper. This sauce is suitable for both meat and fish dishes.
- Spicy salad … To prepare it, you will need 120 g of fresh asparagus, which should be boiled in salted water and then cooled. 100 g of lettuce must be thoroughly washed and squeezed out (the treatment is best done with the addition of vinegar to the liquid). Cut 30 g of shallots and 2 cloves of garlic into half rings. For salad dressing, mix 90 ml of walnut oil, 30 ml of sherry vinegar, a pinch of salt, any sweet and sour sauce, 1 clove of garlic and a little warm boiled water. 180 g of porcini mushrooms (you can replace them with champignons) must be cut into large pieces and fried in vegetable oil with salt and black pepper. To them should be added 180 g of pickled tomatoes (cherry is the best choice), 60 g of toasted pine nuts, a pinch of thyme and coriander. All ingredients must be mixed and sprinkled with dried chervil to give the dish a special flavor.
- Festive salad … 4 eggs need to be boiled in water, to which vinegar should be added. 4 slices of fried and chopped white bread should be grated with garlic, 1 tbsp. lemon juice and 400 g of roasted beans. Then the sounded ingredients are mixed with mayonnaise or sour cream and 0.5 tbsp. dried chervil.
- Marinated fish appetizer … To prepare it, you need to take salmon, peel it of skin and bones, and then sprinkle with sugar and salt. 3 pieces of beets should be grated along with the zest of three oranges. It is recommended to mix the sounded ingredients and leave to marinate for a day.
- Vegetable cutlets … 3 large carrots, 2 celery stalks and 1 onion must be grated with the addition of 1/4 cup crushed breadcrumbs, 2 eggs, 50 g of dried chervil salt and pepper. It is best to pour over ready-made cutlets with yogurt or sour cream. Potatoes and buckwheat are suitable as a side dish.
- Risotto with dried chervil … 2 onions must be fried with 2 cloves of garlic, 250 g of rice and 150 ml of dry white wine. Pour 400 ml of vegetable broth into the resulting mass (in this case, it is best to use carrots, potatoes and cabbage) and add 800 g of spinach. Risotto must be simmered over low heat until the sounded greens and rice are soft. After that, it is recommended to add lemon juice and a pinch of dried chervil to them.
- Interesting cake … The 16 peeled and boiled asparagus stalks must be cut into small pieces. At the same time, put 150 g of ham fried in butter on a paper napkin. 8 eggs need to be mixed with 2 glasses of milk, 200 g of sour cream and 1 tsp. dried chervil. This base is poured into a deep baking sheet with high edges and topped with asparagus and ham. The cooking time is 20 minutes.
- Oriental ribs … A bunch of radishes must be fried in butter, sprinkling with 1 tsp. granulated sugar. Then you need to add water to it and simmer the dish for about half an hour until the vegetable is completely softened. At this time, you should prepare the base of the breading from a chopped bunch of tarragon, 100 g sour cream, 1 tsp. dried chervil and 4 tbsp. crackers. The ribs must first be rolled in flour, then dipped in an egg and a mixture of sounded spices. The dish is served with stewed radish and rice.
Interesting facts about dried chervil
The very name of the product sounds exclusively like a call to say hello. Chaire phyllon means in Greek this desire to communicate with other people. Using the well-known expression that as you name the schooner, so it will float, you can judge the qualities of this spice.
Some experts advise not to dry this product, but to freeze it in the refrigerator. However, even in this form, many of the beneficial substances of this seasoning remain intact.
In European countries, dried chervil was supplemented exclusively with meat-based sandwiches. Later they began to combine it with dairy products such as cottage cheese and cheese.
It is also possible to grow this product at home. This requires a shade and lack of desire to waterlogged the soil. The plant can be planted in early spring because it tolerates cold quite easily. Caring for it should be organized by analogy with parsley, which should be thinned 10-15 mm between seedlings.
Watch a video about chervil:
Dried chervil is a rather interesting addition to any dish. The so-called French parsley, after heat treatment, is capable of making a culinary masterpiece from any meat and fish.
