Peel the carrot with a peeler. Then thinly slice with the peeler.
Mix all herbs together with the oil in a bowl and add the carrot slices. Place all slices separately on a prepared baking tray covered with a piece of baking paper.
Put the baking tray in the oven at 170 °C for about half an hour, but stay nearby to turn the carrot strips now and then and to remove slices that are getting too brown.
Peel the parsnips and chop coarsely.
Put these in a saucepan together with the cream, water and pepper. Cook the parsnips until done and allow the mixture to reduce.
Then mash with a hand mixer and pass it through a sieve so any large pieces are removed. Chop the chervil and stir it in.
Place in the fridge to cool.
Cut off the hard stem ends and cut the tender part in half. Coat with the oil and salt.
Place them on a piece of baking paper and bake in the oven at 170 °C for 20 minutes.
Snack 
4 people 
30 min. preperation 
Kelvin Geerts