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Vegetables With Miso Hollandaise Sauce

Contributed by: Chris WebAdmin. of


  • 6 each white potatoes, peeled & cubed
  • 6 each carrtos, cut into 1 chunks
  • 2 cup broccoli florets
  • 30 each asparagus spears
  • 1 each cauliflower head, cut into - florets

  • Misohollandaise Sauce

    • 10 1/2 oz silken tofu
    • 2 tablespoon mellow white miso
    • 2 tablespoon lemon juice
    • 1/4 teaspoon turmeric


    Steam the vegetables separately until each is tender-crisp. Immediately run each one under cold watr to stop the cooking process. Set aside.


    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.

    Serving Size: Makes 6 Servings

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