Carrots with Shallots, Sage, and Thyme

Directions

1. 1.

   Cut carrots into 3-by 1/2-inch sticks.

2. 2.

   Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.

3. 3.

   Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.

4. 4.

   Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.

5. 5.

   Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.

6. 6.

   Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.

7. 7.

   Josmeyer Les Folastries Gewürztraminer '05