Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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