recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
cup (1 stick) butter
3 1/2 pounds peeled baby carrots or regular
carrots, peeled, cut into 2-inch pieces, halved
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives
butter in heavy large pot over medium heat.
carrots and sauté for 5 minutes.
and cook until carrots are crisp-tender, stirring
occasionally, about 7 minutes.
in sugar and vinegar.
uncovered until carrots are tender and glazed,
stirring frequently, about 12 minutes longer.
to taste with salt and pepper.
chives and toss to blend.
to bowl and serve.