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Prep Time:35 minsAdditional Time:2 hrs 45 minsTotal Time:3 hrs 20 minsServings:16Yield:16 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:2 hrs 45 minsTotal Time:3 hrs 20 minsServings:16Yield:16 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:2 hrs 45 mins
Additional Time:
2 hrs 45 mins
Total Time:3 hrs 20 mins
Total Time:
3 hrs 20 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsmedium carrots, peeled2cupsmelted coconut oil½cupunsalted shelled pistachios¼cuphazelnuts¼cupunsalted sunflower seeds2tablespoonssesame seeds1 ½teaspoonscoriander seeds1 ½teaspoonsfennel seeds1 ½teaspoonscumin seeds1 ¼teaspoonsflaky salt, such as Maldon¾teaspoonground pepper, divided½teaspoondried mintPinch of crushed red pepper2tablespoonscider vinegar1-2 teaspoons harissa1teaspoongrated fresh ginger1teaspoonkosher salt
Cook Mode(Keep screen awake)
Ingredients
2poundsmedium carrots, peeled
2cupsmelted coconut oil
½cupunsalted shelled pistachios
¼cuphazelnuts
¼cupunsalted sunflower seeds
2tablespoonssesame seeds
1 ½teaspoonscoriander seeds
1 ½teaspoonsfennel seeds
1 ½teaspoonscumin seeds
1 ¼teaspoonsflaky salt, such as Maldon
¾teaspoonground pepper, divided
½teaspoondried mint
Pinch of crushed red pepper
2tablespoonscider vinegar
1-2 teaspoons harissa
1teaspoongrated fresh ginger
1teaspoonkosher salt
DirectionsPlace 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.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.TipsTo 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).Originally appeared: EatingWell Magazine, July / August 2020
Directions
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.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.TipsTo 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).
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.
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).
Originally appeared: EatingWell Magazine, July / August 2020
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Nutrition Facts(per serving)75Calories6gFat6gCarbs1gProtein
Nutrition Facts(per serving)
- 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.
