- 1 dl vegetable bouillon
- water, boiling
- 1.5 tbsp. sugar
- 25 g butter
- 1 tbsp. flat-leaf parsley, finely chopped
- 1 Neuchâtel sausage (approx. 300 g)
- 600 g Küttiger carrots, cut diagonally into slices
Steep the sausage in just-boiling water for approx. 45 minutes.
Caramelize the sugar in a stainless steel pan until pale brown. Add the butter and carrots, briefly sauté. Pour in the stock, cover and gently simmer for approx. 20 mins. Remove the lid and allow the liquid to reduce to a syrupy consistency. Shake the Küttiger carrots until they are glistening.
Slice the sausage diagonally. Mix the parsley with the carrots and serve with the sausage.
- 1h 20 Preparation/cooking time: ca. 35m + Allow to brew: ca. 45m
- Servings For 2 people
- Nutrition 703 Kcal