Chablis Andouillette with Fondant Carrots & Herbs
600 g spring carrots
40 g butter
30 g sugar
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.