3 lb. carrots, peeled, scraped and cut in 1 1/2 inch chunks (about 8 c.)
1/4 c. butter
2 c. med. grapes, seedless
1/2 tsp. salt
1/4 c. fresh chopped dill or chopped parsley

If dried, use slightly less than half the amount of fresh.

Cook carrots until tender and crisp, about 8-10 minutes. Drain. Add butter to drained carrots and heat over medium heat until butter melts. Stir in grapes and salt. Cook about 2 minutes until hot. Sprinkle with dill. Serves 12.