Tuberous-rooted chervil (Chaerophyllum bulbosum), also called turnip-rooted chervil, parsnip chervil or bulbous chervil, is a European gourmet winter root of a carrot-family plant — quite distinct from the leafy herb chervil despite the shared name. The short, stubby, greyish-brown roots hide dense ivory flesh prized by chefs for a sweet, mealy flavour likened to a cross between chestnut, potato and celeriac, deepening to its best only after weeks of cold storage.