7 lemon root vegetable bake Recipes

sliced peeled yukon gold potatoes (about 3/4 lb.), sliced peeled sweet potatoes (about 3/4 lb.), sliced parsnips (about 1/2 lb.), sliced onion, dried cranberries, salt, fresh ground black pepper, fat-free chicken broth, maple syrup, chopped fresh thyme (or 1 tsp dried thyme), bourbon, fresh lemon juice, butter

celery root (celeriac; 1 1/2 lb), peeled with a knife, russet (baking) potatoes (about 3 large), fresh lemon juice, onions, quartered, all-purpose flour, eggs, lightly beaten, salt, black pepper, ground celery seeds, vegetable oil

shredded coconut, whole chicken breasts (about 4 lb), canned coconut milk, chicken broth (see soups: ), sugar, lemon juice, cornstarch, ginger root juice, vegetable oil, salt, white peppers, vegetable oil, all-purpose flour, water, cornstarch, vegetable oil, baking soda, salt, egg white

chicken breasts, potatoes, onion, parsnips, garlic cloves, bay leaves, lemon, fennel seed, oil

baking potatoes, peeled and quartered, chopped onion, fresh lemon juice, chopped seeded hot chili pepper, salt, fresh ground black pepper, cayenne pepper, olive oil, sweet potato, peeled , cut in half lengthwise and then crosswise into 1/4-inch slices, fresh yucca root, peeled , sliced crosswise and cut into small wedges, ears fresh corn, shucked and cut into 4 rounds each, jumbo shrimp, raw in their shells, hard-cooked eggs , cut lengthwise into halves, pitted black olives, queso blanco, sliced 1/2-inch thick and cut into triangles about 2-inch long and 1-inch wide (mozzarella or munster can be subbed)