Carrots with Grapes

From Weekly Wisdom — April 1997

Fruit Recipes | Vegetables Recipes

Yield: Makes 12 servings.

• 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.

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