A Chartreuse of Roots and Sausages
Ingredients
Directions
Prepare the carrots
Boil the carrots until tender.
Let the carrots cool.
Slice the carrots into ¼ inch thick rounds.
Use a scalloped cutter to cut out shapes from the carrot slices.
Prepare the sausages
Boil the sausages.
Prick the sausages with a fork to prevent bursting.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Carrots
- Boiling softens them to a tender texture and adds natural sweetness and colour.
- Epping sausages
- Provide savoury flavour and fat, giving the stew its main richness.
The step that matters
Prick the sausages with a fork. Pricking lets steam escape as the sausages heat, so the casings are less likely to burst and the sausages keep their shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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