Carrot Rillettes with Dukkah

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.

Prep Time:
35 mins
Additional Time:
2 hrs 45 mins
Total Time:
3 hrs 20 mins
16 servings


  • 2 pounds medium carrots, peeled

  • 2 cups melted coconut oil

  • ½ cup unsalted shelled pistachios

  • ¼ cup hazelnuts

  • ¼ cup unsalted sunflower seeds

  • 2 tablespoons sesame seeds

  • 1 ½ teaspoons coriander seeds

  • 1 ½ teaspoons fennel seeds

  • 1 ½ teaspoons cumin seeds

  • 1 ¼ teaspoons flaky salt, such as Maldon

  • ¾ teaspoon ground pepper, divided

  • ½ teaspoon dried mint

  • Pinch of crushed red pepper

  • 2 tablespoons cider vinegar

  • 1-2 teaspoons harissa

  • 1 teaspoon grated fresh ginger

  • 1 teaspoon kosher salt


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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


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 (per serving)

75 Calories
6g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 75
% Daily Value *
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 1g 2%
Total Fat 6g 7%
Saturated Fat 4g 18%
Vitamin A 9474IU 189%
Vitamin C 4mg 4%
Folate 13mcg 3%
Sodium 198mg 9%
Calcium 25mg 2%
Iron 0mg 2%
Magnesium 10mg 2%
Potassium 194mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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