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Carrots with Grapes


This one is really good! It's from the book, "From a Breton Garden, the vegetable cookery of Josephine Arnaldo"

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  • 3 Tablespoons butter, plus 1 Tablespoon
  • 2 bunches young carrots, cleaned
  • 1 cup chicken stock, cider, or wine
  • 1/2 pound seedless grapes (small ones, red or green)
  • 1 Tablespoon sugar (optional)
  • 1 Tablespoon chopped mint
  • 1 Tablespoon chopped parsley
  • Salt and fresh ground black pepper


Servings 6


Step 1

In a saucepan large enough to hold the carrots, melt 3 Tablespoon of butter (or Smart Balance). Add the carrots whole, tossing to coat with the butter; add a pinch of salt and then the stock. Cover and cook on low heat for about 15 minutes, until the carrots are tender.

Peel the grapes while the carrots cook (I do NOT bother peeling grapes!). Add the grapes and the sugar, if desired (I use just 1/4 teaspoon), and toss well to mix all the ingredients. Add 1 more Tablespoon of butter, this time broken into pea-sized pieces (I leave this part out); then add the mint and parsley (I like to drain the carrots first). Mix again gently and serve immediately.


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