Carrots With Grapes And Dill - cooking recipe

Ingredients

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

Preparation

Cook carrots in large pot of boiling water for 8 to 10 minutes, until crisp-tender.
Drain.
Refrigerate in plastic bags if cooking early.
Bring to room temperature before proceeding. Heat butter in a large saucepan.
Add carrots and stir over medium heat until butter melts.
Stir in grapes and salt.
Cook 2 minutes or until hot.
Sprinkle with dill.
Makes 9 cups (12 servings).