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.