Vegetables with miso hollandaise sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | White potatoes, peeled & cubed |
| 6 | eaches | Carrtos, cut into 1\" chunks |
| 2 | cups | Broccoli florets |
| 10½ | ounce | Silken tofu |
| 2 | tablespoons | Mellow white miso |
| 30 | eaches | Asparagus spears |
| 1 | each | Cauliflower head, cut into florets |
| 2 | tablespoons | Lemon juice |
| ¼ | teaspoon | Turmeric |
Directions
MISO-HOLLANDAISE SAUCE
Steam the vegetables separately until each is tender-crisp.
Immediately run each one under cold watr to stop the cooking process.
Set aside.
SAUCE: Combine all the sauce ingredients in a blender or a food processor & blend until smooth. Arrange the vegetables on a serving platter with the sauce on the side. Serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 * CROSSPOSTED Submitted By INTERCOOK On 09-15-95