Chablis Andouillette with Fondant Carrots & 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 baking 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.