Cooking time: 35 minutes

1. Peel and wash carrots, leaving a bit of green stems.
2. Sauté them 3 minutes with the butter in a skillet.
3. Add the sugar, coat them well in it, then cover them with water.
4. Cover with a sheet of parchment paper, cook at medium heat for 15 to 20 minutes to glaze them.
5. Meanwhile, chop the shallots. Place them in a saucepan with the white wine, salt and pepper. Reduce by half over medium heat.
6. Add the cream, continue cooking for 10 minutes to obtain a smooth sauce.
7. 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.
8. Chop the herbs coarsely, mix them with the carrots.
9. Serve piping hot.