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See below ingredients and instructions of the recipe
6 ea White potatoes, peeled 30 ea Asparagus spears
-- cubed 1 ea Cauliflower head, cut into
6 ea Carrtos, cut into 1" chunks -- florets
2 c Broccoli florets
-------------------MISO-HOLLANDAISE SAUCE------------------------
10 1/2 oz Silken tofu 2 tb Lemon juice
2 tb Mellow white miso 1/4 ts Turmeric
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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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