Return to Content

Carrots with Grapes

by in Apr 1997
Carrots with Grapes
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 12 servings.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111