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Light chervil sauce, thickened with potatoes

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Ingredients for 4 servings:

  • 200 g potatoes
  • 2 shallots
  • 1 tbsp butter
  • 30 ml dry white wine
  • 300 ml vegetable stock
  • 50 ml cream
  • 1 bunch of chervil with stems (approx. 80 g)
  • salt and pepper
  • Sugar
  • lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

great with asparagus, fish, eggs or boiled beef

Dice the shallots and sweat in melted butter until translucent. Peel and dice the potatoes. Add them to the onions and sweat briefly. Deglaze with wine and vegetable stock and cook over medium heat for about 20 minutes. Then pour in the cream and cook everything for another 5 minutes. Then blend until smooth. Reserve a few chervil leaves for garnish. Roughly chop the remaining chervil, including the stems (they retain most of the flavor). Add to the sauce and blend again until smooth. Season the sauce with salt, pepper, sugar, and lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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