2. Keep the heat at medium high as you add the carrots and onion to the pan with the 6 remaining sage leaves (tearing them as they go in). Sauté for 3 minutes, or until the onions are picking up color. Pour in the wine and enough water to barely cover the carrots. Bring to a lively bubble and cover the pan.
3. Cook the carrots 10 minutes, or until they are nearly tender. Uncover and boil off all the liquid so the carrots are coated in a light glaze. Taste them for seasoning, and turn them into a serving dish. Scatter the carrots with the fried sage leaves.
4. Serve the carrots hot or warm. They hold for 4 days in the refrigerator, so make enough for leftovers.
Part of Lynne's Americana Thanksgiving
Chef Margarita Carrillo Arronte, author of Mexico: The Cookbook, explains why in Mexico "men were not welcome in the kitchen many years ago."