Rainbow Carrots Lyonnaise
Ingredients
- 6 tablespoons butter
- 2 large sweet onions sliced
- 2 tablespoons flour
- 3 lbs carrots peeled and sliced to uniform thickness (I kept some of the thinner carrots whole)
- 2 ½ cups low sodium chicken stock
- 1 teaspoon salt
- Pepper to taste
- Parsley to garnish
Instructions
- Preheat the oven to 350 degrees.
- In a large oven-safe stock pot melt butter over medium heat.
- Add onions and saute for 3-4 minutes or until wilted.
- Add flour and saute until the flour is moistened.
- Add carrots, chicken stock, salt, and pepper and stir to incorporate. (The carrots should be mostly submerged in liquid, but don’t worry if they are not completely covered).
- Bake for 1 hour or until carrots are easily pierced with fork.
Notes
Crock pot alternative-
Prepare steps 1-4 as directed.
Pour onion mixture into your crock pot. Add carrots, chicken stock, salt, and pepper. Stir briefly to combine.
Cook on high for 1 hour, then reduce heat to low to keep warm for up to 6 hours.
Prepare steps 1-4 as directed.
Pour onion mixture into your crock pot. Add carrots, chicken stock, salt, and pepper. Stir briefly to combine.
Cook on high for 1 hour, then reduce heat to low to keep warm for up to 6 hours.