Carrots with Pomegranate and Mint


Outstanding, ancestral-based recipes brought to you by some of the masters (after your auntie, of course). Time to get cookin'!


I love taking a humble ingredient and turning it into something totally unexpected. With that in mind, I give you... The Carrot!



12 heirloom carrots peeled and cut in half

2 Tbsp unsalted butter

2 garlic cloves smashed

6 sprigs of thyme

1 cup of game stock (beef stock will do, but not really)

½ cup of apple cider

1 tsp of vinegar

Lemon juice to taste

salt and pepper

½ cup of pomegranate

¼ cup of fresh mint chopped

¼ cup flat leaf parsley chopped



Over medium high heat in a frying pan, melt the butter and add garlic until fragrant. Add the thyme and carrots and sauté until almost golden. Add your cider and stock, and reduce to almost syrup (about 15 minutes). Season with salt and pepper. Combine herbs and pomegranate seeds, add lemon juice and garnish on top of the carrots. Serve immediately.



Chef Rich Francis is a celebrated presence in culinary and Indigenous circles across Canada. He was a runner-up on Top Chef Canada 4, and is now introducing the world to The 7th Fire - Indigenous Grill. This restaurant, rooted in the 7th Fire Prophecy, is a departure in more ways than one.

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