Crock-Pot VersaWare Pro User Manual

Note: when using an electric stovetop, the heat diff user

MUST ALWAYS be used with the VersaWare® Pro stoneware.

Note: when using an electric stovetop, the heat diff user

MUST ALWAYS be used with the VersaWare® Pro stoneware.

3 parsnips
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

  Peel and slice parsnips and turnips into 

1

/  

2

 inch sticks. 

  In VersaWare® Pro stoneware, combine chicken broth, dill weed, scallions, garlic, 

and lemon juice. 

  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.  

  Dissolve cornstarch in water and stir into slow cooker set to High.  Cover and let 

thicken for 15 minutes.  

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

  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. 

  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.  

  Cover and cook on Low for 7-9 hours or on High for 5-6 hours.  Adjust the 

seasonings to taste.  

SCVI600B-SS_08EM1.indd   29-30

SCVI600B-SS_08EM1.indd   29-30

6/2/08   10:54:35 AM

6/2/08   10:54:35 AM