3 lbs. carrots, peeled or scraped & cut in 1 1/2" chunks (8 c.)
1/4 c. butter
2 c. seedless grapes, preferably red
1/2 tsp. salt
1/4 c. snipped fresh dill or chopped parsley

1. cook carrots in a large pot of boiling water 8 to 10 minutes until crisp tender. Drain. Refrigerate in plastic bags if cooking early. Bring to room temperature before proceeding.

2. Heat butter in a large saucepan. Add carrots and stir over medium heat until butter melts. Stir in grapes and salt. Cook 2 minutes or until hot. Sprinkle with dill. Makes 9 cups, 12 servings.