14. Carrot Spread


Preparation info

    • Difficulty


Appears in

50 Ways to Cook a Carrot

50 Ways to Cook a Carrot

By Peter Hertzmann

Published 2020

  • About

In 1997, I experienced for the first time a piece of crusty bread slathered with rillettes d’lapin. Rillettes are the traditional French version of potted meat. The meat is cooked to the point where it easily shreds. It is then cooled and packed in fat to preserve it. When served, the meat is served with the fat that clings to it, usually on thick pieces of rustic bread.