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Confit of carrots (with Charcuterie)


  • Place the carrots, sugar and coriander seeds with ½ tspn salt, ground pepper and the red onion in a heavy-bottomed pot and just cover with boiling water. Gently cook for about 6-8 mins, stirring very gently now and again.
  • Then add the oil and lime juice. Gently stir and taste for seasoning. Allow to cool.
  • Serve as an accompaniment with prosciutto and salami (or slices of cold ham, turkey, roasted meats, etc.).
  • nb. This will keep in the refrigerator for a couple of days, but serve at room temperature.


  • 500 gm carrots, peeled & finely sliced
  • 4 tbsp caster sugar
  • 2 tspn coriander seeds, crushed
  • freshly ground salt & pepper
  • 1 small red onion, sliced in rings
  • 4 tbsp extra virgin olive oil
  • 4 tbsp lime juice
  • slices of prosciutto & salami (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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