6 carrots
1/4 c. chopped onion
2 tbsp. butter, melted
1/2 c. dry white wine
1 tsp. salt
1 tsp. dried thyme
1/8 tsp. pepper
1 bay leaf
1 (16 oz.) pkg. frozen cut broccoli (cooked & drained)
1/4 c. whip cream
1/4 c. chopped pecans

Scrape carrots and cut into thin slices. Saute carrots and onion in butter in a large skillet 4 minutes, stir in wine and next 4 ingredients. Cover, reduce heat and simmer 15 minutes or until carrots are tender. Discard bay leaf. Stir in broccoli, whipping cream and pecans. Cook until thoroughly heated.