Very popular in the 19th century, cerfeuil tubéreux, cousin of the carrot (Chaerophyllum bulbosum), is the turnip-rooted chervil, tuberous-rooted chervil, bulbous chervil, or parsnip chervil in English. It is best a few months after harvest (July to September), stored in a cold place. When cooked it tastes like a chestnutty potato.
In recent decades cerfeuil tubéreux has made a comeback, grown again in the Loire and Brittany; it’s sometimes used with mushrooms in a filet de boeuf en croûte—French beef Wellington.
Image by Ouicoude