Tuberous Chervil is a small root vegetable, one of the forgotten vegetables, which you can bring up to date with wild Assam pepper. This vegetable looks like a small carrot with a grayish color, potato flavor with hints of chestnut. It goes wonderfully with white meats and roasted or stuffed poultry.
Recipe for 4 people.
- 500 g Tuberous chervil (choose the firm one)
- 10 cl whole milk
- 400 g unsalted butter
- 1 C. c. Wild Assam Pepper
- Peel the tuberous chervils. Put them in a bowl of cold water as you go so they don't oxidize and turn black.
- Heat your pan of water by adding 1 tablespoon of salt and 1 tablespoon of wine vinegar. Once boiling, drain the tuberous chervils and drop them into the pan.
- Cook for about 15 minutes until the tuberous chervil is tender. A knife blade should pass through without worry.
- Meanwhile, heat the milk and stop it before boiling.
- Drain your tuberous chervil, place it in a container and crush it with the butter and the wild Assam pepper (previously crush in a mortar or on the flat of a knife).
- Add the still hot milk and blend your mash until it becomes smooth.
For the seasoning, we recommend a discreet salt which will give way to wild Assam pepper, choose an Indian sun salt or a Tasmanian salt . Assam pepper is really your best choice, it recalls its woody and earthy side in root vegetables, a tuberous scent of mushrooms, truffled which goes perfectly with the tuberous chervil. Its fresh and minty finish will lighten the fat and bring finesse and elegance to this simple and forgotten dish.
You can opt for steaming which will preserve more flavor, nutrients and color in this vegetable puree of yesteryear.
And good appetite, of course !