1 lb. young carrots
3 stalks celery with leaves
1 sm. onion, minced
1/3 c. sugar
2 tbsp. butter
3/4 c. sweet vermouth
1 c. seedless green grapes, halved

Peel carrots and slice into 1/4 inch pieces. Finely dice the celery stalks and leaves. Place all ingredients, except grapes, in medium saucepan with the vermouth. Cover and cook over low heat until just barely tender, about 15 to 20 minutes (add a tablespoon of water if necessary). Before serving, add the grape halves and heat for 1 minute, stirring until heated. Serves 4.