Lemon Dilled Parsnips And Turnips; Gratin Potatoes With Asiago Cheese - Crock-Pot Slow Cooker Owner's Manual

Lemon Dilled Parsnips and
Turnips
3 parsnips
4 turnips
2 cups chicken broth
4 tablespoons dried dill weed
1 / cup chopped scallions
4
1 teaspoon minced garlic
4 tablespoons lemon juice
4 tablespoons cornstarch
1 cup cold water
/
4
1. Peel and slice parsnips and turnips into
2. In VersaWare™ stoneware, combine chicken broth, dill weed, scallions, garlic,
and lemon juice.
3. Add parsnips and turnips. Place stoneware in slow cooker heating base, cover,
and cook on Low for 3-4 hours or on High for 1-3 hours.
4. Dissolve cornstarch in water and stir into slow cooker set to High. Cover and let
thicken for 15 minutes.
Serves 8-10
Note: when using an electric stovetop, the heat diff user
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MUST ALWAYS be used with the VersaWare™ stoneware.
inch sticks.
1 /
2

Gratin Potatoes with Asiago Cheese

10 slices bacon, cut into 1-inch slices
10 medium Yukon Gold potatoes, peeled and thinly sliced
1 cup Asiago cheese, freshly grated
2 cups heavy cream
Salt and freshly ground black pepper to taste
1. Add bacon to VersaWare™ stoneware and place on stovetop set to medium heat.
Sauté bacon until crispy and remove with a slotted spoon and set aside on a paper
towel to drain.
2. Transfer the stoneware with the bacon fat to the heating base. Layer one-fourth
of the potatoes on the bottom of the stoneware. Sprinkle one-fourth of the bacon
over the potatoes and top with one-fourth of the cheese. Salt and pepper to taste.
Continue layering until all of the potatoes, bacon, and cheese are used. Pour the
cream over all.
3. Cover and cook on Low for 7-9 hours or on High for 5-6 hours. Adjust the
seasonings to taste.
Serves 4-6
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
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