Traditional French rillettes are made by slowly cooking pork or duck in its own fat to make a spread. This recipe takes inspiration from that technique to make a plant-based version with carrots. Serve with crackers or bread.

Stacey Ballis
Source: EatingWell Magazine, July / August 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots in a single layer in a 6-quart or larger slow cooker or in a large pot. Pour oil over them. Cook in the slow cooker on High or cover the pot and bake in a 250 degrees F oven until the carrots are completely tender, 3 to 4 hours.

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  • Meanwhile, toast pistachios, hazelnuts, sunflower seeds and sesame seeds in a medium skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a bowl. Wipe out the pan.

  • Increase heat to medium-high. Add coriander, fennel and cumin seeds to the pan and toast, swirling the pan, until fragrant, about 30 seconds. Transfer to a mortar and pestle or clean spice grinder and coarsely grind.

  • Transfer the nut mixture to a food processor and pulse until finely chopped. Return to the bowl along with the toasted spices, flaky salt, 1/2 teaspoon pepper, mint and crushed red pepper; mix well.

  • Using tongs, transfer the carrots to the food processor. Add 1 tablespoon of the still-warm oil along with vinegar, harissa to taste, ginger, kosher salt and the remaining 1/4 teaspoon pepper. Pulse to a coarse paste.

  • Spread the rillettes on a serving platter and sprinkle with 1/4 cup dukkah. Serve with more dukkah, if desired.

Tips

To make ahead: Refrigerate rillettes (Steps 1 & 5) for up to 2 days. Store dukkah (Steps 2-4) airtight at room temperature for up to 1 week or freeze for up to 3 months.

Equipment: Mortar and pestle (or clean spice grinder)

Nutrition bonus: Vitamin A (189% daily value).

Nutrition Facts

75 calories; protein 0.9g 2% DV; carbohydrates 6g 2% DV; exchange other carbs 0.5; dietary fiber 1.9g 7% DV; sugars 2.8g; fat 5.5g 9% DV; saturated fat 3.6g 18% DV; cholesterolmg; vitamin a iu 9474IU 190% DV; vitamin c 3.5mg 6% DV; folate 12.9mcg 3% DV; calcium 24.5mg 2% DV; iron 0.3mg 2% DV; magnesium 10mg 4% DV; potassium 193.8mg 5% DV; sodium 198.3mg 8% DV.