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Vegetables With Miso Hollandaise Sauce
Contributed by: Chris WebAdmin. of RecipesNow.com
Ingredients:
- 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
Directions:
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.
Serving Size: Makes 6 Servings
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