Confit of Leeks and Baby Carrots

Name: Confit of Leeks and Baby Carrots
Ingredients: 2 tablespoons butter; 5 leeks - white and light green parts sliced, separated into rings, and rinsed; 0.75 pound baby carrots with tops, peeled and trimmed; 0.25 cup dry white wine; 1.5 cups chicken stock; 1 teaspoon chopped fresh thyme; 1 pinch white sugar; 1 pinch freshly ground nutmeg; 1 pinch salt to taste; 1 pinch ground white pepper to taste