The National Chervil Board Recipe

Saute of Fennel, Green Vidalia (or Walla Walla) Onions, Morels, Potatoes and Chervil

• 3 medium sized potatoes, reds or Yukon Golds
• 1 tbsp olive oil
• one bulb fennel (optional - really!)
• one bunch (about six) green Vidalia or Walla Walla onions - these are not scallions, but this dish might work with scallions
• one pack, perhaps 1/2 to 1 ounce, dried morels
• 1/4 cup chopped chervil
• salt and pepper

Soak the morels in warm water (or put them in a bowl of water, seal it, and microwave it for a minute or two).

Cut the potatoes in a 1/2" dice. Slice the fennel bulb into 1/4" disks. Cut the green onions into 1/2" pieces.

Heat the olive oil in a frying pan over medium to medium high heat. Start sauteing the potatoes with the pan open for perhaps five minutes, sliding them around with a fork to keep them from sticking. Then, lower the heat a bit and cover the pan. Cook until the potatoes are just soft enough to eat.

Drain the morels, which should be nice and soft.

Turn up the heat a bit and add the chervil, morels, fennel and the green onions and cook for another 8 minutes or so, until the fennel starts to get tender.

Season with salt and pepper.

© Copyright The National Chervil Board® and Kaleberg Symbionts® - 2000