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Chervil Bulb and Fresh Truffle

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Adjust Servings:
For Waffle Batter :
150 ml water
70 gm Butter
90 gm potato starch
2 Eggs
100 gm potatoes (boiled and mashed)
salt to taste
For Garnishing :
4 chervil bulbs
2 pieces of beef bone marrow
4 1/2 tbsp fresh black truffle (sliced)
50 gm Butter
1 small jar of truffle juice

Nutritional information

300 Kcal

Chervil Bulb and Fresh Truffle

  • Non Veg
  • 1 hr
  • Serves 9
  • Easy


  • For Waffle Batter :

  • For Garnishing :


Potato waffles with beef marrow, chervil bulbs and fresh truffles are a speciality of the Loirean region. Combining the crispiness of the waffles with rich flavours of the local French cuisine, it is a unique dish that leaves everyone asking for more.

A unique blend of mature flavours from truffles, bone marrow and starchy waffles, this dish is perfect for a dinner where you have guests of all ages. When you are craving something new, this recipe fits the bill.

Health Benefits

Beef marrow is known to have rich sources of protein, fats and many other nutrients that have beneficial qualities for your health. These combined with nutrients from the other ingredients have potential benefits including the ability to build immunity, repairing wounds, improving digestion and even fighting cancer.

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How to Make Chervil Bulb and Fresh Truffle

For Waffle Batter

  1. Add butter and water to a small saucepan and heat it over a medium flame until comes to a boil.
  2. Remove form flame and add the potato starch in small amounts, whisking constantly to avoid lumps from forming in the batter.
  3. Add eggs to the batter one by one, whisking the batter vigorously.
  4. Add the mashed potatoes to the batter season it with salt and mix well.
  5. Heat a waffle iron, spray with cooking spray or brush with butter.
  6. Cook the waffles by scooping a ladle full of batter to the iron.

For Garnishing

  1. Heat butter in a medium saucepan over a medium-high flame and cook the quartered chervil bulbs until soft.
  2. Remove the bulbs from the pan and set side, reserve the butter in the pan.
  3. Add the truffle juice to the pan and emulsify it with the butter.
  4. Slice the bone marrow into rounds and poach them in hot water.
  5. Place the warm waffles on a plate, add the truffle sauce on the side and top with cooked chervil and marrow. Garnish with sliced truffle and sprinkle with fleur-de-sel or sea salt.
  6. Serve immediately.


  • During the Middle Ages, many people believed that eating an entire chervil plant cures hiccups. While many Europeans would eat it every Maundy Thursday because they believed that chervil had blood cleansing and restorative properties which became stronger this particular day.

Did you know that truffles are some of the most expensive foods across the world? A retail investor in Hong Kong once purchased a 1.51 kilogram huge white Alba truffle for over $ 160,000.

Noel Zola

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