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Carrots with Grapes

by in Apr 1997

Yield: Makes 12 servings.

Ingredients:

  • 2 pounds fresh carrots
  • 2 teaspoons dried basil
  • 1 clove garlic
  • 1/2 cup (1 stick) butter
  • 1 teaspoon dried chervil
  • 1/4 teaspoon celery salt
  • 2 cups seedless white grapes, halved
  • 2 tablespoons fresh lemon juice

Instructions:

Clean carrots and cut into julienne strips. In a saucepan, combine carrots, basil, and garlic; add water to cover, and cook about 20 minutes or until tender. While carrots are cooking, melt butter in a saucepan and add chervil and celery salt. When carrots are cooked, drain; discard garlic. Add carrots and grapes to butter, stir to coat, and heat just until grapes are warm. Serve as a side dish with chicken or turkey.
Updated Wednesday, February 9th, 2005
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