2 c. carrots (about 4 med.)
2 sm. onions, quartered
2 bay leaves
1/4 c. butter
1 tsp. thyme
1/2 c. dry white wine

Cut carrots into 1 x 1/4 inch strips. In 10 inch skillet, melt butter; add vegetables. Cook over medium heat, stirring occasionally, 4 minutes. Add remaining ingredients. Cover, reduce heat to low. Continue cooking until tender crisp (25 to 30 minutes). Remove bay leaves. Serve immediately. Yields 2 - 3/4 cup servings.