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