Peel the carrots, parsnips and beetroot, rinse them if necessary and cut into strips about 1-2 cm wide. Peel the onion and cut into thin strips.

Heat up the oil in a large saucepan, fry the root vegetables and onions briefly, add the fennel seeds and aniseed powder and fry briefly. Pour in the vegetable stock and cook for about 20 minutes. When the liquid has boiled down and the vegetables are cooked, add honey and caramelize the root vegetables. Season with salt, pepper and tarragon leaves.

In the meantime, heat the rest of the rapeseed oil in a pan. Fry the sausage snails on each side for about 5 minutes until golden brown. Serve with the root vegetables.