Wash, peel and cut the carrots into sticks. Put in a saucepan and bring to the boil with the water and vegetable stock powder and cook for approx. 4-5 minutes until al dente. Drain the carrots and collect the stock.
Make a light baking with 1 tbsp butter and 1 tbsp flour. To do this, melt the butter and let it froth. Add the flour and stir in evenly. Make sure that no lumps form and the whole thing does not get dark. Slowly add the cooking stock from the carrots and keep stirring. Now add the cream and let it boil briefly. Remove from heat and add the carrots and let them steep in the cream sauce. If necessary, season with salt and pepper. Add the chopped parsley before serving.
Heat the oil in the pan. Remove the skin from the meat sausage and cut lengthways. Score the surface crosswise and fry until crispy brown.
Cut the potato terrine into slices - if you like, you can fry it briefly. If it is freshly prepared, it doesn't have to be.
Arrange the meat sausage, potato terrine and cream vegetables on a plate and enjoy. Good luck and good appetite!!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.