Carrot and Mustard Rillettes

Even using just one bunch of small carrots makes a large serving, so save this for a gathering of hungry folks who like mustard and cheese. It doesn’t keep for very long, so you’ll need to use it all up within a couple days. (It doesn’t go bad, it just gets a weird texture).

Carrot Rillettes

Dish from The Modern at the MOMA in NYC.
Recipe adapted from Dori Greenspan's "Everyday Dori: The Way I Cook"
https://www.pressreader.com/usa/houston-chronicle/20181123/283394832877805

**Ingredients:
1 bunch of carrots, with greens still attached (about half a pound)
1/4 tsp cumin
1/4 tsp caraway seeds, pounded or chopped
pinch of salt
pinch of freshly ground pepper
1 ounce comte cheese (or gruyere)
one tablespoon grainy mustard
two heaping teaspoons dijon mustard
1/2 tsp olive oil
two tablespoons creme fraiche

4-6 slices of toasted rye bread