Carrots with Grapes


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.


Makes 12 servings.


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