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Chablis Andouillette with Fondant Carrot & Herbs.jpg

Chablis Andouillette with Fondant Carrots & Herbs

serves 4


  • 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

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.

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