3lbscarrotspeeled and sliced to uniform thickness (I kept some of the thinner carrots whole)
2 ½cupslow sodium chicken stock
Parsley to garnish
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.
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.