Braised Carrots - edible Southeastern Massachusetts

Ingredients

• 2 pounds young carrots, trimmed, leaving a bit of the green, washed
• 3 cups vegetable or meat stock (homemade is always best)
• 1 cup dry white wine
• 2 garlic cloves, smashed and peeled
• 4 sprigs fresh thyme
• 1 bay leaf
• 6 black peppercorns
• salt and freshly ground black pepper to taste