Ingredients

• 3 pounds carrots, peeled
• 1 cup chicken stock or reduced-sodium chicken broth
• 1/2 pound shallots, thinly sliced
• 1/2 stick unsalted butter
• 1/4 cup chopped sage
• 1 tablespoon finely chopped thyme
• 1/4 teaspoon grated nutmeg

Instructions

1. Cut carrots into 3-by 1/2-inch sticks.
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. Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
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. Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
6. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
7. Josmeyer Les Folastries Gewürztraminer '05