1 stick butter
2 med. sized bunches carrots, peeled and cut into thick, diagonal slices
1 tsp. sugar
1 tbsp. vodka
1 c. water
Salt and pepper to taste
1/2 lb. seedless green grapes
Chopped parsley

Melt butter in skillet and saute carrots about 5 minutes. Sprinkle carrots with sugar and cook for another 5 minutes. Add vodka, water, salt, and pepper to taste. Cook until tender. Cool and refrigerate. When ready to serve, reheat carrots in the juice and add more butter if needed. When good and hot, add grapes until heated. Garnish with parsley.