Chablis andouillette with fondant carrots and herbs

serves 4

Ingredients :

  • 4 andouillettes
  • 600 g spring carrots
  • 40 g butter
  • 30 g sugar
  • 2 shallots
  • 200 ml Chablis wine
  • 150 ml liquid cream
  • 1 bunch of chervil, tarragon or chives

Instructions :

  • Peel and wash carrots, leaving a bit of green stems.
  • Sauté them 3 minutes with the butter in a skillet.
  • Add the sugar, coat them well in it, then cover them with water.
  • Cover with a sheet of parchment paper, cook at medium heat for 15 to 20 minutes to glaze them.
  • Chop the shallots. Place them in a saucepan with the white wine, salt and pepper. Reduce by half over medium heat.
  • Add the cream, continue cooking for 10 minutes to obtain a smooth sauce.
  • Brown the andouillettes 8 to 10 minutes in a pan over medium heat with a spoonful of oil, then finish cooking them 5 minutes in the sauce.
  • Chop the herbs coarsely, mix them with the carrots.
  • Serve piping hot.