1 1/2 lbs. carrots, 3 inch slices
1/4 tsp. celery salt
1 tsp. basil
1 c. seedless grapes
1/2 c. butter
1 tbsp. lemon juice
Salt & pepper
1/2 tsp. thyme
1 sm. garlic clove

Cook carrots 12 to 15 minutes in saucepan with water, covered. In a skillet, melt butter, garlic, thyme, celery salt. Remove carrots from heat, add grapes to carrots and let stand 2 minutes. Drain liquid. Add lemon juice to butter mixture and toss (pour) over carrots. Serves 6.