Chablis andouillette with fondant carrots and herbs Recipe
Chablis andouillette with fondant carrots and herbs
Total time: 30 to 60 minutes

Cooking time: 35 minutes

Difficulty: Easy
For 4 servings

- 1 Tbsp. oil

- 600 g spring carrots
- 40 g butter
- 30 g sugar
- Water

- 2 shallots
- 200 ml Chablis wine
- 150 ml liquid cream
- 1 bunch of chervil, tarragon or chives
- Salt & pepper
  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.
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Photo & Collaboration : Charcuteries européennes / Les

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