Serves 4

Preparation time: 15 mins

Cooking time: 20 mins

INGREDIENTS

  • 4 andouillettes
  • 600g spring carrots
  • 40g butter
  • 30g sugar
  • 2 shallots
  • 200ml Chablis
  • 150ml single cream
  • 1 bunch of chervil, tarragon or chives
  • Peel and wash the carrots, leaving some of the green stems.
  • Sauté in butter for 3 minutes in a skillet.
  • Add the sugar, coat the carrots well, then cover with water.
  • Cover with a sheet of parchment paper, and cook over a medium heat for 15 to 20 minutes to glaze.
  • Chop the shallots. Place in a saucepan with the white wine, salt and pepper. Reduce by half over medium heat.
  • Add the cream, and continue cooking for 10 minutes to obtain a smooth sauce.
  • In a frying pan over a medium heat, brown the andouillettes in a spoonful of oil for 8 – 10 minutes, then add the sauce and cook for a further 5 minutes.
  • Coarsely chop the herbs and add to the carrots.
  • Serve the andouillettes and carrots piping hot.