Wash the chervil roots (I used a scrub) and cut off the roots, as you would with carrots.

Place the chervil roots in a large saucepan or pot. Add enough water to cover the tops of the chervil roots. Add 1/2 teaspoon salt to the water.

Cook the chervil roots in gently boiling water until tender for 10-20 minutes. Test with a fork to see if they’re tender enough.