Carrots & Red Grapes in Vodka Sauce

Serves 4

My dear mom used to make this dish for Thanksgiving and I believe it originated with her mom, Emma Wottrich Withers, at their home outside of Sewell, Chile, back in the 1950s. It is a surprisingly sophisticated take on carrots, best done with garden fresh carrots and just picked grapes. While the carrots may be prepared ahead of time, only add the grapes at the very last and serve immediately

2              pounds carrots, cut into thick diagonal slices

4              cups of seedless red grapes

1              tablespoon butter

1              tablespoon of brown sugar

½             tablespoon corn starch      

1              tablespoon of vodka

1              sprig of tarragon leaves, rough chopped (optional)

                salt and freshly ground pepper to taste

Preparation:

1.       Sauté the carrots in the butter and brown sugar for two minutes.

2.       Add the corn starch dissolved in the vodka and continue cooking until the carrots are just done but still firm. (At this point you can reserve the carrots and refrigerate until ready to serve.)

3.       Add firm red grapes and cook until just warmed through.

4.       Add the tarragon, salt and freshly ground black pepper and serve immediately.

Variations:

Prepare with Pastis (anise-flavored liqueur and apéritif from France) or Aquavit (Scandinavian sprit imbued with caraway or dill) for taste variations. Try introducing the spirits alone without the corn starch and flambé the dish just ahead of serving.