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

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