1 lb. carrots, cook until tender crisp
1 tsp. salt
1/2 tsp. cornstarch
4 tbsp. butter
3 tbsp. vodka
1 1/2 c. green grapes

Cut carrots into 1 1/2 inch lengths; drain. Melt butter over low heat, add 1/2 teaspoon cornstarch dissolved in vodka. Add carrots and grapes, heat through.