Instructions: In a wide saute pan over high heat, combine the carrots, butter, stock or water, and sugar. Bring to a boil, then reduce the heat to medium low. Simmer, uncovered, until the carrots are tender and the pan juices are reduced to a syrupy glaze, approximately 8 to 10 minutes.

Stir in the grapes and walnuts and season to taste with salt and freshly ground pepper Serve immediately.

SERVES: 6 TO 8

Notes: The carrots and the grapes can be prepared for cooking up to 8 hours in advance.

with Amy Coleman. (Coleman has a cooking show on public broadcasting and the book is based on her show.)

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