Lemon Dilled Parsnips and Turnips
3parsnips
4 turnips
2 cups chicken broth
4 tablespoons dried dill weed
1/4 cup chopped scallions
1 teaspoon minced garlic
4 tablespoons lemon juice
4 tablespoons cornstarch
1/4 cup cold water
1.Peel and slice parsnips and turnips into 1/2 inch sticks.
2.In VersaWare® Pro 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
4.Dissolve cornstarch in water and stir into slow cooker set to High. Cover and let thicken for 15 minutes.
Serves
Gratin Potatoes with Asiago Cheese
10 slices bacon, cut into
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® Pro 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
3.Cover and cook on Low for
Serves
| 26 | Note: when using an electric stovetop, the heat diffuser | Note: when using an electric stovetop, the heat diffuser | 27 | |
| MUST ALWAYS be used with the VersaWare® Pro stoneware. | MUST ALWAYS be used with the VersaWare® Pro stoneware. | |||
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6/2/08 10:54:35 AM